Mexican Keto Taco Lasagna

Ingredients:

• 1 lb ground beef (or ground turkey/chicken)
• 1 packet taco seasoning (or homemade taco seasoning for no added sugars)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained (or use fresh)
• 1 can (4 oz) green chilies, diced (optional for heat)
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese
• 1 cup shredded Mexican blend cheese
• 1/2 cup sliced black olives (optional)
• 1/4 cup chopped green onions (optional for garnish)
• 1/2 cup fresh cilantro, chopped (optional for garnish)
• 1 medium zucchini, sliced thin (this will replace traditional lasagna noodles)
• Olive oil, for cooking
• Salt and pepper, to taste

Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the zucchini:
   • Slice the zucchini into thin, lasagna-like strips, using a mandolin or a sharp knife. You want them thin enough to layer but sturdy enough to hold up while baking.
   • Optionally, sprinkle the zucchini slices with a little salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
3. Cook the ground beef:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened.
   • Add the ground beef and cook, breaking it apart as it browns. Drain any excess fat.
   • Stir in the taco seasoning (or homemade seasoning) along with the diced tomatoes and green chilies. Let the mixture simmer for 5 minutes, and then remove from heat.
4. Assemble the lasagna:
   • Grease a 9×9-inch or 9×13-inch baking dish.
   • Start with a layer of zucchini slices at the bottom of the dish, forming the base layer.
   • Top with a third of the taco beef mixture, followed by a third of the shredded cheddar and Mexican blend cheeses.
   • Repeat the layers twice more: zucchini, beef, and cheese.
   • End with a layer of cheese on top.
5. Bake the lasagna:
   • Cover the baking dish with aluminum foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 25-30 minutes.
   • After 30 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown on top.
6. Garnish and serve:
   • Let the lasagna cool for a few minutes before slicing. Garnish with sliced olives, green onions, and fresh cilantro for an extra pop of flavor.

Enjoy your Mexican Keto Taco Lasagna!

This dish is packed with flavor and a great low-carb alternative to traditional lasagna. It’s perfect for anyone following a keto diet and craving something hearty and comforting!