Make a tasty change to your taco Sunday routine with this Keto Taco Lasagna. All the delicious tastes of a taco are there in this lasagna, but there are no extra carbs or gluten. Layers of keto noodles with ground beef, chopped tomatoes, green chilies, cheese, and olives on top that is juicy and expertly seasoned. After baking, add sour cream, avocado, tomatoes, and cilantro on top. This low-carb casserole recipe is ideal.
Ingredients for Lagni Tacos
Components of the Low-Carb Lasagne Oysters
The list of ingredients is not exhaustive. This section is merely intended to provide you a little more background on the components, highlight their role in the entire dish, and offer some suggestions for substitutions. Go to the bottom of the post to see the whole recipe.
- Ground Beef: To avoid having a greasy taco filling, drain the extra grease if you're using a fattier ground beef, such as 80/20. You can also use ground chicken, ground turkey, or ground pork in place of the ground beef.
- Cheese: This taco lasagna dish calls for a couple different kinds of cheese. I use shredded mozzarella cheese and finely grated parmesan cheese to make the low-carb noodles and mimic the texture of actual noodles. For optimal outcomes, I do not advise replacing these. You can use any kind of cheese in this recipe; however, I chose a Mexican shredded cheese blend for the cheese between the layers and on top.
- Eggs: To hold the noodles together and give them a light, fluffy texture, eggs are mixed with seasonings, mozzarella, and parmesan cheeses.
- Taco Seasoning: Rather than using the typical Italian herbs and spices for lasagna, this recipe uses taco seasoning to give the meat a Mexican flair.
- Taco Sauce: I toss the taco filling in some of my homemade taco sauce to make it spicy and flavorful. Store-bought is likewise very effective.
- Tomatoes & Green chilies: The beef filling gets a pleasant kick from the tomatoes and green chilies. You may also add some of these Homemade Pickled Jalapeños and diced tomatoes.
LOW-CARB TACO CASSEROLE RECIPE
DIRECTIONS FOR MAKING KETO NOODLES
Turn the oven on to 375°F. Using parchment paper, line a 9 x 13-inch baking pan. Apply grease to the parchment paper.
Beat the eggs and cream cheese with a hand mixer in a sizable mixing bowl. Add the onion powder, garlic powder, and Parmesan cheese after that. Blend until all components are thoroughly blended.
Create a beautiful, level layer of ingredients in the baking dish by spreading it out. Bake for 20 to 25 minutes, or until the tops are golden brown, on the middle rack.
After the "noodles" are done baking, let them cool for about 20 minutes in the refrigerator before slicing them into thirds. This produces three "noodle" layers that fit neatly into an 8.5 x 4.5 x 2.5 loaf pan.
DIRECTIONS FOR MAKING KETO TACO FILLING
Brown the ground beef in a large skillet over medium-high heat. After the steak is done, remove any remaining fat. Cook for a further ten minutes after adding the diced tomatoes, green chiles, taco seasoning, and one cup of taco sauce.
PARTY LASAGNA CASSEROLE ASSEMBLY
Fill the bottom of the loaf pan with ¼ cup of the leftover taco sauce. Place the first layer of "noodles" on top. Place a third of the meat mixture on top of the initial layer of noodles. After that, add a ¼ cup of cheese and a ¼ cup of olives to the meat before adding another layer of "noodles" on top.
Arrange a third of the meat combination, ¼ cup cheese, the remaining ¼ cup olives, and the remaining ¼ cup of taco sauce on top of the second layer of noodles. Add the third layer of noodles on top.
Scatter the remaining third of the meat mixture and the remaining ½ cup of cheese over the final layer of noodles. Bake for 20 minutes, or until the cheese is melted and bubbling and the dish is thoroughly heated.
TIPS AND VARIATIONS FOR RECIPE
- Storage: Keep any leftover taco lasagna for up to four days in the refrigerator in an airtight container.
- Prepare ahead of time: You can prepare all the ingredients for the lasagna in advance to save time, but I suggest assembling it right before baking.
- Use tortillas: You can use layers of low-carb tortillas in place of the handmade noodles. My favorite low-carb tortillas are these ones. Use this recipe for Low Carb Tortillas to prepare it as well.
- Cheese sauce: Add some of this Instant Pot Queso Dip to the top of this keto lasagna to make it even better.
- Serve it with some of my pickled red onions on top. The acidic taste of the onions adds a welcome burst of freshness to counterbalance the deep and savory flavor of the lasagna.
- Serving Ideas: This tastes great with a side of Cilantro Lime Cauliflower Rice or Mexican Cauliflower Rice.
QUESTIONS ASKED REGULARLY
Is it possible to prep and freeze this taco lasagna ahead of time?
Of course! This dish of taco lasagna freezes incredibly well. After assembling it, put it in the freezer with a tight foil cover. When you're ready to eat it, thaw it in the fridge overnight and bake it according to the recipe.
Can I substitute ground beef with ground turkey or chicken?
Yes, you can prepare a lighter version of this dish that is still keto-friendly by using ground turkey or chicken instead of ground beef.
How are keto lasagna noodles made?
In order to create the "noodles," combine cream cheese, eggs, mozzarella, Parmesan, and onion powders. Once the mixture is spread out in a baking dish, bake it till golden brown. Cut the baked mixture into thirds to form the layers after it has cooled.
INGREDIENTS
IN FOR THE "NOODLES"
- 2 big eggs
- 4 ounces of softened cream cheese
- Grated Parmesan cheese, ¼ cup
- 1 ¼ cups of mozzarella cheese, shredded
- A tsp of garlic powder (I utilize this particular spice brand) ¼ teaspoon onion powder is 10% off with the code kyndraholley.
FOR THE COMPLETION
- One pound of free ground beef .
- One 10-oz can of drained and diced tomatoes and green chilies.
- Three teaspoons of taco seasoning .
- One and a half cups of taco sauce, divided.
- One cup of shredded Mexican blend cheese.
- ½ cup additional olives for the top garnish.
IN CONCERN OF THE TOPPINGS
- 1/4 cup sour cream, with enough to serve
- One little tomato, chopped and seeded
- One small avocado with pits removed, cubed, and sliced black olives
- Tear up the new cilantro.
DIRECTIONS
IN FOR THE "NOODLES"
- Turn the oven on to 375°F. Using parchment paper, line a 9 x 13-inch baking pan. Apply grease to the parchment paper.
- Beat the eggs and cream cheese with a hand mixer in a sizable mixing bowl.
- Add the onion powder, garlic powder, and Parmesan cheese after that. Blend until all components are thoroughly blended.
- Fold in mozzarella cheese and stir until thoroughly combined, using a rubber spatula.
- Create a beautiful, level layer of ingredients in the baking dish by spreading it out.
- Bake for 20 to 25 minutes, or until the tops are golden brown, on the middle rack.
- After the "noodles" are done baking, let them cool for about 20 minutes in the refrigerator before slicing them into thirds. This produces three "noodle" layers that fit neatly into an 8.5 x 4.5 x 2.5 loaf pan.
FOR THE COMPLETION
- Brown the ground beef in a large skillet over medium-high heat. After the steak is done, remove any remaining fat. Cook for a further ten minutes after adding the diced tomatoes, green chiles, taco seasoning, and one cup of taco sauce.
Bringing everything together
- Fill the bottom of the loaf pan with ¼ cup of the leftover taco sauce. Place the first layer of "noodles" on top.
- Place a third of the meat mixture on top of the initial layer of noodles. Add a ¼ cup of cheese and a ¼ cup of olives to the meat before adding another layer of "noodles" on top. Arrange a third of the meat combination, ¼ cup cheese, the remaining ¼ cup olives, and the remaining ¼ cup of taco sauce on top of the second layer of noodles. Add the third layer of noodles on top.
- Scatter the remaining third of the meat mixture and the remaining ½ cup of cheese over the final layer of noodles.
- Bake for 20 minutes, or until the cheese is melted and bubbling and the dish is thoroughly heated.
- Before serving, sprinkle sour cream, tomatoes, avocado, olives, and cilantro over the top.
Observations
- Storage: Keep any leftover taco lasagna for up to four days in the refrigerator in an airtight container.
- Prepare ahead of time: You can prepare all the ingredients for the lasagna in advance to save time, but I suggest assembling it right before baking.
NUTRITION
- Calories: 741
- Fat: 32g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 22g
