Description

Keto Taco Lasagna combines cheesy low-carb noodle layers with seasoned ground beef, taco sauce, melted cheese, and fresh toppings for a hearty, satisfying casserole. It’s packed with taco flavor while staying keto-friendly and gluten-free.

Ingredients

2 large eggs

4 ounces cream cheese, softened

1/4 cup grated Parmesan cheese

1 1/4 cups shredded mozzarella cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 pound ground beef

1 can diced tomatoes and green chiles, drained

3 tablespoons taco seasoning

1 1/2 cups taco sauce, divided

1 cup shredded Mexican cheese blend

1/2 cup sliced black olives

1/4 cup sour cream

1 small tomato, diced

1 small avocado, cubed

Fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C) and line a 9×13-inch baking dish with greased parchment paper.
Beat the cream cheese and eggs until smooth. Stir in the Parmesan cheese, mozzarella cheese, garlic powder, and onion powder until well combined.
Spread the mixture evenly into the prepared baking dish and bake for 20 to 25 minutes until lightly golden.
Allow the baked noodle layer to cool, then cut it into three equal sections.
Brown the ground beef in a large skillet over medium heat and drain excess grease.
Stir in the taco seasoning, drained diced tomatoes with green chiles, and 1 cup of taco sauce. Simmer for about 10 minutes.
Spread 1/4 cup of taco sauce into the bottom of a loaf pan.
Place one keto noodle layer into the pan and top with one-third of the beef mixture, some shredded Mexican cheese blend, and a few olives.
Repeat the layers twice more, finishing with the remaining beef mixture and cheese on top.
Bake for 20 minutes until hot, bubbly, and the cheese is melted.
Top with sour cream, diced tomato, avocado, additional olives, and fresh cilantro before serving.

Notes

Ground turkey or chicken can be substituted for the ground beef.

Add diced jalapeños or hot taco sauce for extra heat.

Pepper jack cheese can replace the Mexican cheese blend for a bolder flavor.

Store leftovers in the refrigerator for up to 4 days.

Freeze individual portions for up to 3 months and thaw overnight before reheating.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Bake
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 37 g
Saturated Fat: 16 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 185 mg