I made a pan of Mexican lasagna that was great for heating up for a quick and tasty lunch during the work week!
2 pounds of ground beef (I like 85/15) browned and seasoned with low carb taco seasoning.
1/2 onion and 1 bell pepper chopped and lightly sautéed.
8 keto friendly tortillas
1 – 16 ounce bag of shredded cheese
Handful of chopped cilantro
1/4 cup of chopped pickled jalapeños
Mix half of the bag of cheese with all other ingredients and layer over tortillas. I start with the bottom layer of tortillas because they soak up all the flavor of the meat and get nice and crispy and flaky on the bottom of the pan. Top with remaining cheese.
Bake at 375 for 20-25 minutes until the cheese gets golden brown and bubbly.
*Tip: cut or rip tortillas to make each layer a single layer and not overlap. They don’t need to be cut perfectly they will kind of mold together while baking. You can also make this thicker by adding another pound of ground beef and 3 more tortillas. I would also increase the other ingredients to accommodate the extra laye.
