Mexican Keto Taco Lasagna

Ingredients:

• For the “Tortillas”:
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
• For the Taco Filling:
  • 1 lb ground beef or turkey
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup tomato sauce
  • 1/4 cup beef broth or water
  • 1/4 cup chopped cilantro (optional)
• For the Layers:
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup sour cream

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Instructions:

1. Prepare the “Tortillas”:
   • Preheat your oven to 350°F (175°C).
   • In a bowl, whisk together almond flour, coconut flour, eggs, salt, chili powder, garlic powder, and cumin until a smooth batter forms.
   • Heat a non-stick skillet or crepe pan over medium heat. Pour about 1/4 cup of batter into the pan and swirl to spread evenly, creating a thin tortilla. Cook for about 1-2 minutes per side until lightly browned. Repeat with the remaining batter, making 6-8 tortillas. Set aside.
2. Prepare the Taco Filling:
   • In a large skillet, heat olive oil over medium-high heat. Add diced onion and cook until softened, about 3-4 minutes.
   • Add minced garlic and cook for 1 minute until fragrant.
   • Add ground beef or turkey to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-6 minutes.
   • Stir in chili powder, cumin, paprika, salt, and pepper. Cook for another 1-2 minutes.
   • Add tomato sauce and beef broth (or water). Simmer for 5-7 minutes until the sauce thickens slightly. Stir in chopped cilantro if using. Remove from heat.
3. Assemble the Lasagna:
   • In a baking dish (8×8 inch or similar size), layer half of the prepared tortillas on the bottom, overlapping slightly.
   • Spread half of the taco meat mixture over the tortillas.
   • Spread half of the sour cream evenly over the meat.
   • Sprinkle half of each type of shredded cheese over the sour cream.
   • Repeat the layers with the remaining tortillas, taco meat, sour cream, and shredded cheese.
4. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • Let the lasagna cool for a few minutes before slicing and serving.
   • Garnish with additional chopped cilantro, sliced jalapeños, or a dollop of sour cream if desired.

Enjoy your delicious Mexican Keto Taco Lasagna!

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE