This Keto Taco Lasagna is a delicious way to switch up your taco Tuesday routine. All the delicious flavors of a taco, but in a low carb and gluten free lasagna. Layers of keto noodles, topped with saucy, perfectly seasoned, ground beef, diced tomatoes, green chilies, cheese and olives. Then baked and topped with sour cream, avocado, tomatoes and cilantro. It’s the perfect high protein, low carb casserole recipe.
Ingredients in Keto Taco Lasagna
Ingredients in the Low Carb Lasagna Noodles
This is not a full ingredient list. This section is just meant to provide additional information about the ingredients, share how they contribute to the overall recipe, and provide you with substitution ideas. For the full recipe, scroll down to the bottom of the post.
How to Make Low Carb Taco Casserole
How to Make the Keto Noodles
Preheat oven to 375°F Line a 9”x 13” baking dish with parchment paper. Grease the parchment paper.
In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs. Next, add the Parmesan cheese, garlic powder, and onion powder. Mix until all ingredients are well combined.
Spread the mixture into the baking dish, forming a nice even layer. Bake on the middle rack for 20 to 25 minutes or until golden brown on top.
When the "noodles" are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized "noodle" layers for an 8.5 X 4.5 X 2.5 loaf pan.
How to Make the Keto Taco Filling
In a large skillet over medium-high heat, brown the ground beef. Once the beef is cooked, drain the excess grease. Add the taco seasoning, 1 cup of the taco sauce and the diced tomatoes and green chiles and cook for an additional 10 minutes
Assembling the Taco Lasagna Casserole
Pour ¼ cup of the remaining taco sauce into bottom of loaf pan. Top with the first “noodle” layer. Top the first noodle layer with a third of the meat mixture. Next, top the meat with ¼ cup cheese, ¼ cup of olives, and cover with another “noodle” layer.
Top the second noodle layer with a third of the meat mixture, ¼ cup cheese, remaining ¼ cup olives, and the remaining ¼ cup of taco sauce. Top with the third noodle layer.
On top of the third noodle layer, spread out the remaining third of the meat mixture, and top with remaining ½ cup of cheese. Bake for 20 minutes or until heated all the way through and the cheese on top is melted and bubbly.
Recipe Tips and Variations
Frequently Asked Questions
Absolutely! This Taco Lasagna casserole freezes very well. Once you've assembled it, cover it tightly with foil and place it in the freezer. When ready to enjoy, allow it to thaw in the refrigerator overnight, then bake it as directed.
Yes, you can substitute ground turkey or chicken for the ground beef to make a lighter version of this dish while still keeping it keto-friendly.
To make the "noodles," you need to mix cream cheese, eggs, Parmesan cheese, mozzarella cheese, garlic powder, and onion powder. Then, spread the mixture in a baking dish and bake until golden brown. After cooling, cut the baked mixture into thirds to create the layers.
More Keto Lasagna Recipes
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Keto Taco Lasagna
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Keto Taco Lasagna is a delicious way to switch up your taco Tuesday routine. All the delicious flavors of a taco, but in a low carb and gluten free lasagna. Layers of keto noodles, topped with saucy, perfectly seasoned, ground beef, diced tomatoes, green chilies, cheese and olives. Then baked and topped with sour cream, avocado, tomatoes and cilantro. It’s the perfect low carb casserole recipe.
Ingredients
For the "Noodles"
- 2 large eggs
- 4 ounces cream cheese, softened
- ¼ cup grated Parmesan cheese
- 1 ¼ cups shredded mozzarella cheese
- ¼ teaspoon garlic powder (I use this brand of spices) code kyndraholley for 10% off
- ¼ teaspoon onion powder
For the Filling
- 1 pound ground beef (get free ground beef for life)
- (1) 10-ounce can diced tomatoes and green chiles, drained
- 3 tablespoons taco seasoning (get my homemade recipe here)
- 1 ½ cups taco sauce, divided (get my homemade recipe here)
- 1 cup shredded Mexican cheese blend
- ½ cup olives, extra for garnish on top
For the Toppings
- ¼ cup sour cream, more for serving
- 1 small tomato, seeded and diced
- 1 small avocado, peeled, pitted, and cubed
- sliced black olives
- Torn fresh cilantro
Instructions
For the "Noodles"
- Preheat oven to 375°F Line a 9”x 13” baking dish with parchment paper. Grease the parchment paper.
- In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
- Next, add the Parmesan cheese, garlic powder, and onion powder. Mix until all ingredients are well combined.
- Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
- Spread the mixture into the baking dish, forming a nice even layer.
- Bake on the middle rack for 20 to 25 minutes or until golden brown on top.
- When the "noodles" are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized "noodle" layers for an 8.5 X 4.5 X 2.5 loaf pan.
For the Filling
- In a large skillet over medium-high heat, brown the ground beef. Once the beef is cooked, drain the excess grease. Add the taco seasoning, 1 cup of the taco sauce and the diced tomatoes and green chiles and cook for an additional 10 minutes
Putting it all Together
- Pour ¼ cup of the remaining taco sauce into bottom of loaf pan. Top with the first “noodle” layer.
- Top the first noodle layer with a third of the meat mixture. Top the meat with ¼ cup cheese, ¼ cup of olives, and cover with another “noodle” layer. Top the second noodle layer with a third of the meat mixture, ¼ cup cheese, remaining ¼ cup olives, and the remaining ¼ cup of taco sauce. Top with the third noodle layer.
- On top of the third noodle layer, spread out the remaining third of the meat mixture, and top with remaining ½ cup of cheese.
- Bake for 20 minutes or until heated all the way through and the cheese on top is melted and bubbly.
- Garnish the top with sour cream, tomatoes, avocado, olives, and cilantro before serving.
Notes
- Storage: Store leftover taco lasagna in the refrigerator, in an air-tight container for up to 4 days.
- Make ahead: To save time, you can prep all of the elements of the lasagna ahead of time, but I recommend assembling just before you are ready to bake it.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta Recipes
- Method: Baking
- Cuisine: Mexican
Eileen L Thomas says
This is absolutely delish. I loved the “noodles”. This is a keeper. Plus it’s an easy one too.
RosiCari says
Very flavorful and hearty. The noodle layers add great texture and structure. I used a sharp cheddar cheese for my final layer. For my toppings I added pickled jalapenos, pickled red onion, guacamole, sr. cream, cilantro and my favorite hot sauce and WOW it all worked together for a fabulous meal. I will make it again!
rick says
Good, but something is missing.
We tried this because we love her Italian keto lasagna. This was really good, but it didn't wow us like the original does. Don't get me wrong, we'll try it again, except next time we want to try using enchilada sauce instead of tomato sauce. Everything was seasoned as the recipe calls, but it needed something else. The great thing is that you can experiment with the base of the recipe.
Jenny says
How did it work the second time, with enchilada sauce?