The best thing about low carb/keto cooking is that once you learn what ingredients you can and can’t have, you can start experimenting and creating amazing meals. You can pretty much de-carb anything.
That’s exactly what I did tonight.
I love lasagna, I love enchiladas…two dishes that are notorious not low carb. Well, tonight I married the two in a delicious low carb way.
Here’s what you need:
6 Mission Low Carb Tortillas (Burrito -6 net carb size)
1-1/2 cups of enchilada sauce (if you want make this even lower in carbs, try making your own sauce! I was lazy and used canned).
1 cup of sour cream
1 brick of softened light cream cheese
1 packet of Hidden Valley Fiesta Ranch Dip
4 tablespoons of taco seasoning (make your own or buy a package…I won’t tell).
1 bag of shredded Colby jack cheese
2 lbs ground beef (turkey, or even chicken would be good!)
Here’s how to make it:
Brown the ground beef and add in your taco seasoning. Prepare like you would make taco meat.
Prepare your cheese layer: Mix 1 brick of softened cream cheese with one cup of sour cream and a packet of Fiesta Ranch (side note, this would make an excellent dip too! Let’s just say I may have taken the tortilla scraps and dipped in a few times!)
Take six tortillas and stack them on top of each other. Cut off the edges to turn the circles into large squares. This just makes everything fit in the pan.
Pour a little bit of enchilada sauce on the bottom of a 9 x 13 pan.
Pick up a tortilla and with a butter knife, spread on a good layer of the cream mixture. I found it easier to hold the tortilla in my hand while spreading the cream on instead of doing it in the pan. Lay two tortillas down overlapping each other, filling the bottom of the dish. Cream side should be facing up.
Add a layer of 1/2 of your meat, and top with shredded cheese. How much cheese you use is between you and your (Cheese) God.
Grab two more tortillas and spread the cream sauce on, layer again. Add the other 1/2 of your meat and more cheese.
Grab two more tortillas and spread cream layer. This time place the tortillas facing down (cream side down). Pour on more enchilada sauce. Top with as much cheese as you want!
Place in a preheated 350 degree oven and bake uncovered for 30-40 minutes, just until the cheese is browned.
Allow the lasagna to sit for a good 10-15 minutes to allow for easy cutting.
I cut my lasagna into 12 pieces. Each piece was 7.6 net carbs. Yes 7.6 for all that delicious goodness. I ate two slices with some broccoli!! Such a great comfort food recipe.
Experiment with shredded chicken, or even ground turkey!! The possibilities are endless!