A big serving of this delicious, nutritious, super-satisfying, cheesy, saucy Taco Lasagna Casserole only has 4 net carbs! So get a second helping. Heck, you can even have a third!
Were you ever just DYING for some Mexican food but were tired of the same old, same old? The next time that feeling strikes, why not try a Taco Lasagna? Taco Lasagnas take all the fun of tacos and put it into an easy-to-make format. You simply layer a casserole dish with all those delicious Mexican flavors like seasoned ground beef, sour cream, some green onions, and two delicious cheeses—Monterey Jack and shredded cheddar—which you can make as sharp or mild as you want.
This Taco Lasagna will be the talk of the party. Guests will enjoy the fun, festive look of the dish and then oooh and ahhh over the melted cheese and delicious contrast between the cold sour cream and hot, spicy beef.
Is Taco Lasagna Healthy?
With only 4 net carbs per serving and packed with nutrition, this casserole is not only keto, it’s nutrient-dense keto. Beef can be quite healthy, especially when it’s grass-fed beef. Grass-fed beef contains 20–25 grams of protein per 3 1/3 oz. serving, 51% of the recommended amount of zinc and 22% of iron. It’s loaded with amino acids that help you build lean healthy muscle and support your metabolism. The fat in the beef will help ensure you absorb this fat-soluble vitamin properly as well.
How to Make a Perfect Layered Taco Lasagna
You can add as many layers to this Taco Lasagna as you want, but keep in mind, that you’ll want to add cold layers last. So if you want to add a layer of sliced avocados or homemade guac, save them till later. Sour cream, however, can be reserved as a topping or it can be baked into the casseroles as an ingredient. That’s because it works well, whether hot or cold.
I like to add a layer of homemade Pico De Gallo, which is a Mexican mix of aromatics that is good in just about everything. This gives me a healthy vegetable layer and some crunch.
Corn tortillas reduce the risk of becoming soggy when compared to flour ones, but if you’re really loading this up with a lot of liquid-y ingredients, like salsa and con queso, then you might toast them for about 30 seconds on each side before layering, especially on the bottom layer.
INGREDIENTS
- 2 pounds lean ground beef
- 2 packages of taco seasoning mix (1 1/4 ounces each)
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup water
- Cooking spray
- 18 (6 inch) corn tortillas
- 1 jar salsa (24 ounces)
- 1 cup sliced green onions
- 1 container sour cream (16 ounces)
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
INSTRUCTIONS
- Brown the beef. In a large skillet, cook the ground beef over medium-high heat until browned. Drain excess grease.
- Season the meat. Add taco seasoning, minced garlic, chili powder, and cayenne pepper to the beef. Pour in water, stir, and simmer on low heat for 10 minutes.
- Preheat and prep. Set your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Layer the base. Arrange 6 corn tortillas in the baking dish, spread 1/3 of the salsa over them, followed by half of the meat mixture, half of the green onions, and dollops of sour cream. Sprinkle with 1/2 cup of each cheese.
- Repeat layers. Add another layer of 6 tortillas, the remaining meat, green onions, sour cream, and another 1/2 cup of each cheese.
- Top it off. Place the final 6 tortillas on top, spread the remaining salsa, and cover with the rest of the cheddar and Monterey Jack cheese.
- Bake to perfection. Cook in the preheated oven until the top is golden brown and the cheese has melted about 30 to 45 minutes.
FAQs & Tips
This Taco Lasagna will last three days in an airtight container in the refrigerator and can be frozen for up to three months without compromising flavor.
This layered Taco Lasagna is quite versatile. You can layer it with seasoned chicken, pork carnitas (Mexican-seasoned pulled pork), or even a seafood medley of crab, whitefish, and cooked shrimp.
Try adding hot pepper cheese or spicier Pepper Jack cheese. Also, opt for hotter salsas or make your own mild salsa more potent with Tabasco sauce. Or, if you really like heat, sprinkle some chopped or sliced jalapeños on top of your Taco Lasagna.
Serving Suggestions
This Taco Lasagna is so low in carbs and calories you can afford to enjoy a few side dishes and extras, like dessert. How about a side of homemade queso and tortilla chips? My low-carb Chipotle-Lime Mexican Coleslaw is also delicious. Try my lower-carb Red Velvet Cake.
Taco Lasagna Recipe
Ingredients
- 2 pounds lean ground beef
- 2 packages taco seasoning mix 1 1/4 ounces each
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup water
- Cooking spray
- 18 6-inch corn tortillas
- 1 jar salsa 24 ounces
- 1 cup sliced green onions
- 1 container sour cream 16 ounces
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Brown the beef. In a large skillet, cook the ground beef over medium-high heat until browned. Drain excess grease.
- Season the meat. Add taco seasoning, minced garlic, chili powder, and cayenne pepper to the beef. Pour in water, stir, and simmer on low heat for 10 minutes.
- Preheat and prep. Set your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Layer the base. Arrange 6 corn tortillas in the baking dish, spread 1/3 of the salsa over them, followed by half of the meat mixture, half of the green onions, and dollops of sour cream. Sprinkle with 1/2 cup of each cheese.
- Repeat layers. Add another layer of 6 tortillas, the remaining meat, green onions, sour cream, and another 1/2 cup of each cheese.
- Top it off. Place the final 6 tortillas on top, spread the remaining salsa, and cover with the rest of the Cheddar and Monterey Jack cheese.
- Bake to perfection. Cook in the preheated oven until the top is golden brown and the cheese has melted, about 30 to 45 minutes.
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