Vortex Air Fryer Low Carb Mexican Lasgana

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.

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Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 Cooking spray
 2 tomatoes or one can drained
 1 lb lean ground beef
 1 pkt taco seasoning or make your own
 1 can Enchilada sauce
 4 Mission Low Carb Tortillas
 8 oz Mexican-blend shredded cheese
 Aluminum foil
 1 Avacado 6–8 oz
 ¼ cup sour cream
 ¼ cup corn if not doing Keto
1

Preheat air fryer to 400°

2

Coat 9-inch cheesecake pan with spray

3

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.

4

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.

5

Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese.

6

Cover with foil and bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with avocado and sour cream; serve.

CategoryCuisine

Ingredients

 Cooking spray
 2 tomatoes or one can drained
 1 lb lean ground beef
 1 pkt taco seasoning or make your own
 1 can Enchilada sauce
 4 Mission Low Carb Tortillas
 8 oz Mexican-blend shredded cheese
 Aluminum foil
 1 Avacado 6–8 oz
 ¼ cup sour cream
 ¼ cup corn if not doing Keto

Directions

1

Preheat air fryer to 400°

2

Coat 9-inch cheesecake pan with spray

3

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.

4

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.

5

Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese.

6

Cover with foil and bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with avocado and sour cream; serve.

Vortex Air Fryer Low Carb Mexican Lasgana

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