Taco is a Mexican recipe. Today, we are going to combine taco with lasagna while keeping the carbs low compared to the overall proteins and fats content. The keto Mexican taco lasagna is a fulfilling, mouthwatering, and meaty meal. This recipe yields 12 servings. The keto Mexican taco lasagna is meant for anyone in love with tacos, lasagna, and/or low-carb meals.
Total Servings – 12
Prep Time – 20 minutes
Cooking Time – 120 to 180 minutes
900 grams ground beef or pork
450 grams queso blanco or queso fresco or white cheese (thinly sliced)
225 grams cream cheese
120 grams green chilies
3 cups Mexican cheese (shredded)
1 cup salsa
1 green pepper (diced)
1 onion (diced)
How to Prepare Keto Mexican Taco Lasagna
1 – Put a large skillet on a medium-high heat setting and cook the beef/pork in it.
2 – Meanwhile, combine cream cheese, egg, and green chilies in a bowl to form a sauce.
3 – Once the beef/pork browns, add pepper and onion and continue cooking for another 1 to 2 minutes followed by adding the taco sauce.
4 – Next, start layering lasagna in a casserole crock-pot or slow cooker. The first layer will have two cups of beef/pork. Next is half of the all slices of queso fresco followed by half the cream cheese sauce, half cup of salsa, and one cup of shredded cheese.
5 – Continue making more layers. Finish the last layer with the remaining beef/pork and shredded cheese.
6 – Cook the taco lasagna in the casserole crock-pot/slow cooker for 2 hours on high heat or 3 hours on medium heat setting. Ensure the middle of the lasagna is cooked through.
7 – Garnish with black olives, green onions, sour cream, etc. before serving.
Nutritional Information for Keto Mexican Taco Lasagna
Energy – 490 kcal
Carbohydrates – 6 grams
Fat – 39 grams
Fiber – 1 gram
Protein – 28 grams
That sums up the keto Mexican taco lasagna recipe. Hope you liked it. Already made it! Share
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