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Taco night doesn’t necessarily have to mean that you only have to eat typical tacos, it can mean lasagna, too! This Mexican Keto Taco Lasagna has all the flavors of your favorite taco dinner, but packs plenty of cheese to feed the whole family.
A Mexican Keto Taco Lasagna is a creative dish, substituting pasta with low-carb ingredients, thus making this typically amazing for all those ketogenic dieters. Here’s how it usually comes together:
Ingredients:
Lettuce (optional for a fresh side)
Ground Beef or Ground Turkey (or a mix of both)
Keto Taco Seasoning (chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt)
Low-carb Tortillas or Cheese Slices (alternatively, you can use thin layers of eggplant or zucchini)
Shredded Cheese (cheddar, mozzarella, or a mix of Mexican cheeses)
Cream Cheese or Sour Cream (optional, to add richness)
Diced Tomatoes with Green Chiles (for extra flavor)
Bell Peppers, Onions, and Jalapeños (optional for texture and taste)
Avocado or Guacamole (for topping)
Instructions:
Cook the Meat: Start by browning the ground beef or turkey in a large skillet over medium heat. Drain the fat and stir in the taco seasoning along with a little water. Let it simmer until the seasoning is fully absorbed.
Layering: In a casserole dish, start layering. Begin with a thin layer of the meat mixture, then add a layer of low-carb tortillas or cheese slices. Spread a layer of shredded cheese and diced tomatoes with green chilies. You can add sautéed bell peppers and onions here as well for extra texture.
Repeat Layers: Continue layering the ingredients like lasagna, alternating between the meat mixture, tortillas, cheese, and veggies.
Final Topping: On the top layer, add an extra generous layer of shredded cheese. You can also dollop some sour cream or cream cheese for added creaminess.
Bake: Preheat the oven to 375°F (190°C). Bake the lasagna for about 20–25 minutes, or until the cheese on top is melted and bubbly.
Serve: Let the lasagna cool for about 5–10 minutes before cutting. Garnish with fresh cilantro, avocado slices, or a dollop of guacamole.
A Mexican Keto Taco Lasagna is a creative dish, substituting pasta with low-carb ingredients, thus making this typically amazing for all those ketogenic dieters. Here’s how it usually comes together:
Mexican Keto Taco Lasagna
Course: BlogServings
1
servingsPrep time
20
minutesCooking time
30
minutesCalories
740
kcalIngredients
- For the zoodles:
3-4 Large zucchinis
1 Tbsp Salt
- For the lasagna:
2 Tbsp extra-virgin oil
1 lb Ground 99% fat-free Ground Beef or Ground Turkey (or a mix of both)
1 Cup Onion diced (1 small onion)
One tablespoon + 2 teaspoon Fresh garlic dicedPepper
1 Tbsp +1 tsb taco seasonning
Pepper
3/4 Cup Tomato Sauce
3/4 Cup Salsa of choice
Container of light ricotta cheese 1 15 oz
1 Large egg
1/2 Cup Cilantro roughly chopped + more for garnish
8 oz Light Mexican blend cheese grated (two cups)
1 Large red pepper chopped
Directions
- Preheat the oven to 350 degrees.
- Into thin slices, using a mandolin, slice the zucchini, about 1/8 in. thick,
- Onto two cookie sheets, lay them out flat and sprinkle with one tablespoon salt.
- To get all the moisture out, bake them for 15-20 mins, until just lightly beginning to brown.
- Over medium/high heat, while the zoodles cook, heat the olive oil in the pan. Add in the a pinch of pepper, taco seasoning, diced garlic, diced onion, and ground turkey. Heat until the turkey is browned and the onion is soft, about 10-12 mins.
- Transfer them to a long piece of paper towel, once the zoodles are cooked, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Put it aside.
- Tale a bowl and stir together the salsa sauce and tomato.
- Now it’s time to assemble:
- Take a 9×13 inch baking dish and spray with cooking spray.
- Spreading out evenly, start by pouring half the sauce mixture on the bottom, followed by half the turkey. In a single layer, layer half the zucchini noodles, lightly overlapping them, followed by half the ricotta mixture. To “seal in” in the zoodles, gently spread out the ricotta.
- Sprinkle half the cilantro and then end with half grated Mexican blend cheese.
- Repeat the layers once more, except on top of the last layer of Mexican blend, add the chopped pepper.
- Turn the oven up to 375 and with tin foil, cover the lasagna
- Bake, covered, for forty five minutes. Uncover and bake another ten mins.
- Up to HIGH, turn the broiler and broil for 2-3 mins more, until the top is bubbly and golden brown!
- Garnish with extra cilantro and Enjoy!
Notes
- You can make it spicier by adding more jalapeños or hot sauce.
Utilizing cheddar cuts rather than tortillas makes this significantly more keto-accommodating by bringing down the carb count further.
This dish is ideal for feast prep, as it warms well and can be put away in the refrigerator for a couple of days. Appreciate with a new side plate of mixed greens or cauliflower rice!
Nutrition Facts
Serving Size1 piece Amount per Serving Calories 740% Daily Value*Fat 59g Sodium 839mg Carbohydrates 9g Fiber 2g Sugar 1 g Protein 43 g Iron 18 mg Sugar Alcohol 1GNet Carbs 6G
