Slow Cooker (or oven) Low-Carb Mexican Lasagna Casserole
Use low-carb tortillas to make this delicious Slow Cooker Low-Carb Mexican Lasagna Casserole that’s been a hit with everyone who’s tried it. Use Casserole Recipes to find more recipes like this one.
Lately I’ve been infatuated with two things that inspired this Slow Cooker Low-Carb Mexican Lasagna Casserole: my Crock-Pot Casserole Crock Slow Cooker (affiliate link) and My Favorite Low-Carb Tortillas. These two things also inspired the Low-Carb Slow Cooker Sour Cream Chicken Enchiladas I shared recently, and I’d have a hard time deciding whether I liked those enchiladas or this Mexican lasagna the best for a Mexican dinner made in the slow cooker.
Using those low-carb tortillas made this much lower in carbs than most Mexican Food dinners, but this recipe isn’t probably going to work for people who are being super strict on carbs. But for a carb-conscious dinner idea, it will definitely be a hit. (Just in case anyone is wondering, Crock-Pot and Mission Tortillas haven’t give me any free merchandise or payment to talk about their products, and they have no idea I am featuring them here.)
And a layered Mexican dish like this worked perfectly in the casserole crock, but if you don’t have that new slow cooker that’s shaped like a casserole dish you can most definitely make this in a large oval slow cooker. And I am adding an option to bake it in the oven too, after a reader reported she tried it that way and it worked great.
How to Make Slow Cooker (or Oven) Low-Carb Mexican Lasagna Casserole:
(Scroll down for complete printable recipe, including nutritional information.)
- Brown 2 pounds of lean ground beef; then add chopped onions and cook a few minutes more.
- Add Kalyn’s Taco Seasoning, salsa, and Ro-Tel tomatoes and simmer until the mixture is quite dry.
- While that cooks, mix together the cottage cheese, diced green chiles, eggs, and 1 cup of the grated cheese.
- Cut the low-carb tortillas in half so you have a straight edge to go along the sides of the slow cooker.
- Spray slow cooker insert with non-stick spray and make a layer of tortillas; then layer half the spicy beef mixture, half the cottage cheese, and 1 cup of the grated cheese.
- Then make a second layer each of tortillas, spicy beef, cottage cheese mixture, and cheese. If you look hard you’ll see the casserole crock is a bit fuller in the second photo!
- Cook on high for about 2.5 hours, or until it’s bubbling and the cheese is nicely melted. If you’re using the Crock-Pot Casserole Crock Slow Cooker you can brown the casserole a bit more in a 400F/200C oven for about 15 minutes, but that step is optional.
- Serve hot, garnished with sliced green onions if desired.
- And this last photo is one I took as an afterthought, but you can see that the finished dish really does look like lasagna!
More Casseroles in the Slow Cooker:
Recipes for the Casserole Crock Slow Cooker ~ Slow Cooker or Pressure Cooker
Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese ~ Kalyn’s Kitchen
Slow Cooker Sausage and Four Cheese Lasagna ~ The Perfect Pantry
Slow Cooker Egg Casserole with Sausage, Peppers, Cottage Cheese, and Cheddar ~ Kalyn’s Kitchen
The BEST Casserole Crock Slow Cooker Dinners ~ Slow Cooker or Pressure Cooker
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 T olive oil
- 2 lbs. lean ground beef
- 1 onion, chopped small
- 1 T Kalyn’s Taco Seasoning (or use your favorite purchased taco seasoning)
- 1 cup Pace Picante Sauce (see notes)
- 2 cans (10 oz. can) Ro-Tel Tomatoes and Green Chiles (see notes)
- 6 low-carb tortillas, cut in half (see notes)
- 2 cups cottage cheese
- 1 can (4 oz.) diced green chiles, drained
- 2 eggs
- 3 cups grated Mexican Cheese Blend (see notes)
- Heat the oil in a large heavy frying pan, add the ground beef, breaking it apart with your fingers, and cook over medium-high heat until the beef is browned and cooked through. Break beef apart with a turner or old fashioned potato masher (affiliate link) as it cooks so it’s in small pieces.
- When the beef is done, push it over to the side, add a little more oil if needed, and cook the diced onion for a few minutes; then mix the onion with the beef.
- Add Kalyn’s Taco Seasoning, salsa, and Ro-Tel tomatoes and simmer over low heat until most of the liquid has evaporated and when you draw a turner across the bottom of the pan you don’t see any liquid.
- While beef mixture cooks, mix together the cottage cheese, drained green chiles, eggs, and 1 cup of the cheese.
- Cut the tortillas in half with kitchen shears and spray the slow cooker insert with non-stick spray.
- In the crockery casserole dish insert, make a layer of tortillas, using the cut side of the tortillas to go along the straight sides. Use the least amount of tortillas you can to cover the bottom.
- Make a layer of half the spicy meat mixture, half the cottage cheese mixture, and one cup of the grated cheese (or more). Then make a second layer each of the tortillas, meat mixture, cottage cheese mixture, and grated cheese.
- Cover the slow cooker and cook on HIGH for about 2 1/2 hours or until the casserole is bubbling and the cheese is nicely melted. (I carefully lift the lid on the Crock-Pot Casserole Crock Slow Cooker at least once during the cooking time and pour off any accumulated liquid.)
- If you’re using the Casserole Crock, you can brown the finished dish in a 400F/200C oven for about 15 minutes if desired, but that step is completely optional. (Crock-Pot doesn’t recommend putting the casserole crock under the broiler.)
- If you want to try this in the oven, a reader reported she baked it for 45 minutes and it turned out perfectly and was a hit with her husband. I’d use 375F/190C if you’re baking it in a casserole dish!
I used Kalyn’s Taco Seasoning, Pace Picante Sauce Medium, Ro-Tel Tomatoes and Green Chiles, and Mission Carb-Balance Whole Wheat Low-Carb Tortillas for this recipe. (affiliate links) Use MILD Ro-Tel tomatoes if you're making this for kids. I used Mexican Blend Cheese from Costco. This will keep in the fridge for quite a few days and can be reheated in the microwave. I’m guessing it also freezes well, although I haven’t had any leftovers to freeze yet!
Amount Per Serving: Calories: 466 Total Fat: 25g Saturated Fat: 11g Unsaturated Fat: 10g Cholesterol: 157mg Sodium: 711mg Carbohydrates: 10g Fiber: 3g Sugar: 6g Protein: 45g
Low-Carb Diet Low-Glycemic Diet / South Beach Diet Suggestions:
If made with low-carb tortillas, this dish would be suitable for phase 2 of the South Beach Diet, and probably would be suitable for some other low-carb eating plans for a maintenance phase, but this isn’t suitable for strict low-carb diets.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!