Ingredients:
- 1 lb ground beef (preferably lean)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup low-carb tomato sauce
- 1 cup salsa (sugar-free)
- 1 cup shredded Mexican cheese blend
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives (optional)
- Fresh cilantro, for garnish (optional)
- Avocado slices, for serving (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Sauté until softened, about 5 minutes.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 8-10 minutes.
- Stir in the chili powder, ground cumin, paprika, salt, and pepper. Cook for an additional 2 minutes to toast the spices.
- Add the low-carb tomato sauce and salsa to the skillet. Stir well to combine and simmer for 5 minutes.
- Spread half of the meat mixture evenly over the bottom of the prepared baking dish. Sprinkle half of the shredded cheese over the meat mixture.
- Repeat layering with the remaining meat mixture and shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Garnish with shredded lettuce, diced tomatoes, sliced black olives, fresh cilantro, and avocado slices if desired.
- Serve warm and enjoy your delicious low-carb Mexican beef lasagna!
Nutrition Facts (per serving):
- Calories: 300 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Total Carbohydrate: 5g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 25g
Note: The nutrition information provided is approximate and may vary depending on specific ingredients and serving sizes.