Just in time for Cinco de Mayo: Low-carb Mexican lasagna!

May 1, 2020 | Wellness

You all… Mexican food is my spirit language!! My kids’, too!! We’ve been missing it badly the last several weeks at home. I experimented and came up with a low-carb Mexican lasagna that is to die for… and it’s HEALTHY, you all!!! 🙌🏻

My kids love me now and I’ve decided there may be hope after all for surviving this quarantine with sanity since we were previously very good customers of Mexican restaurants… I confess… maybe even weekly addicts 😉This is literally my FAVORITE low-carb thing I’ve EVER made!!! It tastes sinful but has not a single chip, corn tortilla, rice or flour tortilla in it!!! OMG❤️

Ingredients

  • 1 lb ground beef (chorizo or shredded chicken could also be used)
  • 1/4 onion
  • 1/2 red or green bell pepper
  • 1 jar salsa
  • 1 block cream cheese
  • 2-3 cups shredded cheese
  • 8 oz container sour cream
  • Taco seasoning mix or other spices like cilantro
  • Low-carb tortillas (I used Mama Lupe brand)
  • Optional: jalapeños, Velveeta (handful of squares) to add to meat layers, guacamole/avocado, sour cream to top lasagna

Directions

  1. Heat oven to 350 degrees
  2. Brown ground beef with onion and peppers. 
  3. Add 3/4 cup water and taco seasoning mix and/or other spices.
  4. In separate bowl, mix softened block of cream cheese, sour cream and spices.
  5. Spread 1/2 ground beef mixture into bottom of lightly greased casserole pan.
  6. Spread 1/2 jar of salsa on top of beef layer.
  7. Sprinkle 1 cup shredded cheese on top of salsa layer.
  8. Cut low-carb tortillas in half and layer over cheese layer overlapping edges.
  9. Top with cream cheese/sour cream mixture.
  10. Cover that layer with remaining beef mixture.
  11. Layer that with remaining salsa.
  12. Layer salsa with low-carb tortillas like in step 8.
  13. Top with 1-2 cups of shredded cheese.
  14. Bake at 350 degrees for 20-30 minutes until cheese is melted and beginning to turn golden. 
  15. Cut into squares and enjoy!