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Keto Taco Lasagna

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This Keto Taco Lasagna layers cheesy low-carb noodles with seasoned taco beef, melty cheese, and fresh toppings. It is hearty, flavorful, and perfect for a keto-friendly Tex-Mex dinner.

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 (10-ounce) 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 olives, plus extra for garnish
  • 1/4 cup sour cream, plus more for serving
  • 1 small tomato, seeded and diced
  • 1 small avocado, peeled, pitted, and cubed
  • Sliced black olives
  • Torn fresh cilantro

Instructions

  1. Preheat oven to 375°F. Line a 9 x 13-inch baking dish with parchment paper and grease the parchment.
  2. In a large mixing bowl, beat the cream cheese and eggs together until smooth.
  3. Add the Parmesan cheese, garlic powder, and onion powder. Mix until well combined.
  4. Fold in the mozzarella cheese until evenly incorporated.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Bake for 20 to 25 minutes, or until golden brown on top.
  7. Cool the baked noodle layer in the refrigerator for about 20 minutes, then cut it into thirds to make three noodle layers.
  8. In a large skillet over medium-high heat, brown the ground beef. Drain excess grease.
  9. Add the taco seasoning, 1 cup taco sauce, and drained diced tomatoes with green chiles. Cook for 10 minutes.
  10. Spread 1/4 cup taco sauce in the bottom of a loaf pan. Add the first noodle layer.
  11. Top with one-third of the meat mixture, 1/4 cup Mexican cheese blend, and 1/4 cup olives.
  12. Add the second noodle layer, then top with one-third of the meat mixture, 1/4 cup cheese, remaining 1/4 cup olives, and remaining 1/4 cup taco sauce.
  13. Add the third noodle layer. Top with the remaining meat mixture and remaining 1/2 cup cheese.
  14. Bake for 20 minutes, or until heated through and the cheese is melted and bubbly.
  15. Garnish with sour cream, diced tomato, avocado, sliced black olives, and cilantro before serving.

Notes

  • Use a loaf pan about 8.5 x 4.5 x 2.5 inches for best layering.
  • Let the noodle layer cool before cutting so it holds together well.
  • Serve with extra sour cream, avocado, olives, or cilantro.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/keto-taco-lasagna/