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Mexican keto taco lasagna recipe


For the meat filling:

  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup tomato sauce

For the lasagna layers:

  • 2 medium zucchinis, sliced lengthwise into thin strips
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro, chopped (for garnish)

For the avocado salsa:

  • 1 ripe avocado, diced
  • 1/4 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1 jalapeño, seeds removed and finely chopped
  • Juice of 1 lime
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and cook for an additional 2-3 minutes until the onion is translucent.
  3. Add the chili powder, ground cumin, paprika, dried oregano, salt, and pepper to the skillet. Stir well to coat the meat evenly with the spices.
  4. Pour in the tomato sauce, reduce the heat to low, and simmer for 10 minutes, stirring occasionally. Remove from heat.
  5. In a separate bowl, combine the diced avocado, tomatoes, red onion, jalapeño, lime juice, salt, and pepper. Mix well to make the avocado salsa. Set aside.
  6. To assemble the lasagna, spread a thin layer of the meat filling in the bottom of a baking dish. Arrange a layer of zucchini slices on top, followed by another layer of the meat filling. Sprinkle a handful of shredded cheddar and Monterey Jack cheese over the meat. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
  7. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
  8. Remove from the oven and let the lasagna cool for a few minutes. Garnish with fresh chopped cilantro.
  9. Serve the Mexican Keto Taco Lasagna slices with a spoonful of avocado salsa on top.

Nutrition Information (per serving):

  • Calories: 345
  • Total Fat: 25g
  • Saturated Fat: 11g
  • Cholesterol: 85mg
  • Sodium: 470mg
  • Total Carbohydrate: 9g
  • Dietary Fiber: 4g
  • Sugars: 3g
  • Protein: 22g

Please note that the nutrition information provided is an estimate and may vary depending on the specific ingredients and brands used. It’s always a good idea to double-check the nutrition labels of your ingredients for accuracy.

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