Mexican Lasagna
Taco night in a casserole dish — Mexican Lasagna, Low Carb Mexican Lasagna, and Mexican Lasagna Casserole, all built for a busy weeknight.
★
Low Carb Mexican Lasagna
Less than 6g net carbs in this delicious meal!
Sam BetheaIngredients
- 2 lbs ground turkey
- 3 tbsp homemade taco seasoning (see my recipe)
- 1 yellow onion diced
- 8 oz cream cheese cubed
- 1 cup mild salsa
- 12 Mission zero net carb tortillas
- 2 cups fiesta blend shredded cheese
Instructions
- 1Preheat oven to 400. In a large pan, brown ground turkey + drain grease.
- 2Add taco seasoning + onion + sauté for a minute. Then add cream cheese + melt about halfway.
- 3Add salsa + cook until cream cheese is melted, stirring occasionally.
- 4Spread half of the mixture into a 9x13 dish. Top with 6 tortillas + 2/3 cup of cheese. Top with the other half of the meat followed by 6 more tortillas and the remaining cheese.
- 5Cover with foil + bake for 25 minutes. Remove foil + broil for 5 more minjtes. Enjoy!
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Open in Pepper →Taco Night Stacked In A Pan
It's the same seasoned beef and beans everybody already likes, just layered instead of spooned into shells. One pan, one bake, and nobody's building their own plate at the counter.
Cooks on Pepper reach for this on the nights when taco meat is already thawed and the kids are hungry an hour before dinner is ready. It also holds up in the fridge, so a big pan covers a second night.
Every recipe here starts with a pound or so of ground beef or turkey and taco seasoning: Mexican Lasagna with refried beans and green chiles, another with black beans, a Low Carb Mexican Lasagna made with ground turkey, and a Mexican Lasagna Casserole built on salsa.
Quick Tips
- 1
Drain the meat well
Pour off the fat after browning 1 pound of ground beef so the layers don't turn soupy under the cheese.
- 2
Warm the refried beans
Stir the can of refried beans over low heat for 2 to 3 minutes, or thin with a splash of salsa, so they spread instead of tear the tortillas.
- 3
Cover for the first bake
Bake covered with foil for about 25 minutes, then uncover 10 more so the top cheese browns without drying out the edges.
- 4
Let it rest
Give it 10 to 15 minutes on the counter before cutting so the squares hold their layers on the plate.
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