Low Carb Mexican Lasagna

This delicious low carb Mexican lasagna recipe can be made from just a handful of ingredients! A comforting keto and LCHF meal.

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So this recipe is adapted from my popular Low Carb Lasagna recipe - but this Mexican inspired version is MUCH easier! In fact, preparation time is super short, which (usually for a homemade lasagna) makes it ideal for a weeknight meal!

The key differences are that I use salsa to create instant flavor, and there is no white sauce. Like in my Italian version, I've used low carb tortillas which are an amazingly good replacement for lasagna sheets. They absorb the flavors of the sauce and are super soft after baking.

This keto lasagna with low carb tortillas is fantastic for when you need some comfort food! Plus you can make it as spicy as you like by changing the salsa or by adding hot sauce or chipotle powder! 

You might also like to check out my recipe for Fathead Lasagna!

How to Make a Low Carb Mexican Lasagna

Serve this Mexican lasagna with  a bright and crisp green salad. Sour cream is also a great addition!

You'll be seriously surprised how easy this keto lasagna with low carb tortillas is to make!

Update: Check out my low carb spinach lasagna - it uses sliced chicken instead of pasta sheets!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Mexican "Lasagna"

4.80 from 5 votes

This delicious low carb Mexican lasagna recipe can be made from just a handful of ingredients!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Makes: 4 Servings

Net Carbs: 8

Calories: 559

Ingredients Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 tbs olive oil
• 1 lb ground beef
• 1 cup low carb salsa
• salt and pepper
• hot sauce or chipotle powder optional, to taste
• 4 small low carb tortillas
• 1 cup shredded Mexican cheese
• 1 teaspoon chopped fresh cilantro optional

Step-by-Step Instructions

 

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1. Preheat the oven to 350F.
2. Heat the oil in a large pan and add the ground beef. Cook until the meat has browned all over. Drain the meat if there is excess liquid.
3. Add the salsa and cook for 10 minutes or until most of the liquid has evaporated. Season with salt and pepper if necessary. Add hot sauce or chipotle powder as required.
4. Layer the tortillas with the meat mixture in a baking dish, cutting the tortillas to fit as necessary.
5. Sprinkle the cheese over the top and bake until the cheese has melted and golden brown, approximately 10-15 minutes.
6. Garnish with fresh cilantro and serve.

Nutrition

Calories: 559kcalCarbohydrates: 23gProtein: 31gFat: 37gSaturated Fat: 15gCholesterol: 107mgSodium: 730mgFiber: 15gSugar: 3gNet Carbs: 8g

Notes

8g net carbs per serving (a quarter of the whole recipe).

Nutritional data is based on using tortillas with 4g net carbs each.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.