You are probably familiar with mexican lasagna, the one with meat sauce in a lasagna pan and baked in the oven. But this recipe is different from the one you know because it is made with cauliflower! Make this low carb Mexican lasagna.
Preheat air fryer to 400°
Coat 9-inch cheesecake pan with spray
Preheat Instant Pot on Sautee, Place meat in pan; brown 5–7 minutes, stirring to crumble meat, and until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes and corn into meat. Remove meat mixture from pan.
Spread 1/2 cup enchilada sauce over bottom of baking dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetables. Repeat layers.
Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese.
Cover with foil and bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with avocado and sour cream; serve.
Ingredients
Directions
Preheat air fryer to 400°
Coat 9-inch cheesecake pan with spray
Preheat Instant Pot on Sautee, Place meat in pan; brown 5–7 minutes, stirring to crumble meat, and until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes and corn into meat. Remove meat mixture from pan.
Spread 1/2 cup enchilada sauce over bottom of baking dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetables. Repeat layers.
Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese.
Cover with foil and bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with avocado and sour cream; serve.
