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 (affiliate link), 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 (affiliate link) 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!
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! Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 25gSaturated Fat: 11gUnsaturated Fat: 10gCholesterol: 157mgSodium: 711mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 45g
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!
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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!