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Low Carb Mexican Lasagna

MexiLas
We are big casserole people in this house. They’re so easy to prep in the morning and bake at night, it’s hard to resist the convenience. Plus, they’re often times a one dish meal, with everything loaded in it. I used to make a white lasagna for my son before he was put on a ketogenic diet. He’s been asking for it recently, so I did my best coming up with a substitute for pasta. This turned out so flavorful. A mix between a taco and an enchilada.

Low Carb Mexican Lasagna
Recipe Type: Dinner
Cuisine: Low Carb Mexican
Author: http://www.runwiki.org
Prep time:
Cook time:
Total time:
Serves: 5-6
Preheat oven to 375 degrees
Ingredients
  • 1- can of Rotel
  • 1- cup of grated Monterey Jack Cheese
  • 1- cup of grated Sharp Cheddar Cheese
  • 1- cup of Sour Cream or Greek Yogurt
  • 9- Santa Fe Whole Wheat Low Carb Tortillas
  • 1 package of ground Beef or Turkey
  • 1/4 cup Taco Seasoning
  • Green onions
  • Avocado
Instructions
  1. In a medium skillet , brown the ground meat. Drain the fat. Add the Taco Seasoning ( I make mine, but you could use any) Remove from heat. Lightly spray a medium sized baking dish with cooking spray. Start layer the lasagna with a light layer of meat, cheese and Rotel. Then add tortillas, cutting them to fit the dish. Add a very thin layer of Sour Cream. Repeat until you have no more ingredients. Bake at 375 degrees for 30 minutes.

Mexilas1