Craving a mouthwatering Mexican-inspired dish that won't derail your low-carb lifestyle? Get ready to tantalize your taste buds with the ultimate Low Carb Mexican Lasagna Casserole - a game-changing recipe that proves healthy eating can be absolutely delicious! This protein-packed, zucchini-layered masterpiece will have you forgetting all about traditional carb-heavy lasagnas while delivering explosive Mexican flavors that will make your dinner table come alive with excitement.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 500g ground beef
- 1 cup salsa
- 2 cups shredded cheese
- 1 medium zucchini, sliced
- 1 bell pepper, diced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a large skillet over medium-high heat, brown the ground beef. Break the meat into small crumbles as it cooks, ensuring no pink remains.
- Add diced bell peppers to the beef and sauté for 3-4 minutes until the peppers start to soften.
- Stir in cumin, salt, and pepper. Mix thoroughly to distribute the spices evenly through the meat mixture.
- Add salsa to the beef and peppers, stirring to combine. Simmer the mixture for 5 minutes to allow flavors to meld together.
- Slice the zucchini into thin, even rounds, approximately 1/4 inch thick.
- Begin layering the casserole by spreading a thin layer of the beef mixture on the bottom of the baking dish.
- Create a layer of zucchini slices over the beef, slightly overlapping them to cover the entire surface.
- Sprinkle a generous amount of shredded cheese over the zucchini layer.
- Repeat the layering process: beef mixture, zucchini, and cheese until all ingredients are used, ending with a top layer of cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow it to set.
- Slice into 6 equal portions and serve hot. Optional: garnish with fresh cilantro or sliced green onions.
Tips
- Use fresh, high-quality ground beef for the best flavor and texture.
- Make sure to slice zucchini evenly to ensure consistent cooking and layering.
- Pat zucchini slices with a paper towel to remove excess moisture, preventing a watery casserole.
- For extra flavor, consider adding a sprinkle of taco seasoning to the ground beef.
- Choose a full-fat shredded cheese for maximum flavor and better melting.
- Don't skip the resting time after baking - it helps the casserole set and makes serving easier.
- For a spicier version, use a hot salsa or add some diced jalapeños to the beef mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat beautifully.
- For a dairy-free option, use dairy-free cheese alternatives or nutritional yeast.
- Garnish with fresh herbs like cilantro or green onions for an extra burst of freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 6g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
