Mexican Keto Taco Lasagna


  • 1 pound ground beef
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 1 can (10 oz) diced tomatoes and green chilies, drained
  • 2 cups shredded cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 12-14 slices of jicama or zucchini, sliced lengthwise (as a replacement for lasagna noodles)


  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook the ground beef, onion, and bell pepper over medium heat until the beef is browned and the vegetables are softened.
  3. Drain off any excess fat from the skillet.
  4. Add the chili powder, garlic powder, cumin, salt, and pepper to the skillet and stir until combined.
  5. Stir in the drained diced tomatoes and green chilies.
  6. Grease an 8×8 inch baking dish with cooking spray.
  7. Place a layer of jicama or zucchini slices in the bottom of the baking dish.
  8. Spoon half of the beef mixture over the jicama or zucchini slices.
  9. Sprinkle 1 cup of shredded cheddar cheese over the beef mixture.
  10. Repeat the layers with the remaining jicama or zucchini slices, beef mixture, and shredded cheddar cheese.
  11. Cover the baking dish with foil.
  12. Bake for 20 minutes.
  13. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
  14. Remove from the oven and let cool for a few minutes.
  15. Sprinkle chopped cilantro over the top of the lasagna.
  16. Serve and enjoy your Mexican Keto Taco Lasagna!

Article Categories:
Keto Recipes

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