The Keto Lady Mexican Lasagna

Keto Lady Mexican Lasagna Recipe

Ingredients

• 2 lbs ground beef

• 1/2 onion, diced

• 1 jar (16 oz) low-carb salsa

• 1 packet Keto Lady Taco Seasoning (to taste)

• 2 oz cream cheese

• 1 fresh bell pepper, diced and sautéed separately

• Low-carb enchilada sauce (for the bottom of the pan)

• 6 Southwest Egglife Wraps

• 2 cups shredded Mexican blend cheese

• Optional toppings: sour cream, diced avocado, chopped cilantro, sliced jalapeños

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Beef Mixture:

• In a large skillet over medium heat, sauté the ground beef with the diced onion until the beef is browned and cooked through.

• Drain any excess fat, then add the salsa, Keto Lady Taco Seasoning, and cream cheese.

• Stir until everything is well combined and creamy. Let simmer for a few minutes for flavors to blend.

3. Sauté the Bell Peppers: In a separate pan, sauté the diced bell pepper until slightly softened. Set aside for layering.

4. Layer the Lasagna in an 8x8 Casserole Dish:

• Spread a thin layer of low-carb enchilada sauce at the bottom.

• Place two Southwest Egglife wraps over the sauce.

• Add a layer of the beef mixture, followed by a layer of sautéed bell peppers, and sprinkle with cheese.

• Repeat the layers two more times (wraps, beef mixture, peppers, cheese) until you reach the top of the dish.

5. Bake: Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

6. Serve: Let the lasagna rest for about 10 minutes before slicing. Top with your choice of sour cream, diced avocado, chopped cilantro, or jalapeños, if desired.

Estimated Macros (Per Serving, based on 8 servings)

• Calories: ~420 kcal

• Fat: ~30g

• Protein: ~25g

• Net Carbs: ~5g (depending on specific salsa and enchilada sauce brands)