I made tacos a few days ago and had quite a bit of leftover meat since I had planned to do tacos a second time. Instead, I decided to do something similar that I called a Taco Lasagna.  Easy to make and it tastes delicious. If you have leftover taco meat, it’s a great way to use it. If you want, you could add in a layer of red beans or pinto beans, but that adds a few more carbs to the count.

Taco Lasagna

6 oz. Salsa Taquera
3 Whole Wheat Low Carb Tortillas
10 oz. Ground beef, lean
6 oz Chorizo
1 tablespoon Taco Seasoning
1 cup Mexican Style Cheddar Jack, shredded
1 cup shredded Iceberg Lettuce
1 medium Red Ripe Tomato, chopped
1/4 cup Ricotta Cheese

Preheat the oven to 350 degrees (F.).

In a skillet, cook the ground beef and chorizo until lightly browned. Drain off an excess oil, then add 1/4 cup water and the taco seasoning. Stir together and cook until the meat is almost done. Remove from heat.

In a pie pan or a cake pan, put two tablespoons of salsa on the bottom. Warm the tortillas, one at a time, over the stove in a pan with a little oil. Place one tortilla on top of the salsa, then spread two tablespoons of the ricotta cheese over the top. Spread 1/2 of the meat over the top of the ricotta, add two more tablespoon of salsa over the top and sprinkle 1/3 of the cheese on top. Place the next tortilla on top and repeat with the ricotta, meat, salsa and cheese. Place the last tortilla on top and pour the rest of the salsa over it and sprinkle the rest of the cheese on top.

Bake in the oven for 35 to 40 minutes until the cheese is melted and getting browned. Remove and let cool for about 10 minutes while you get the lettuce out and chop the tomatoes. Cut into quarters and serve one quarter with lettuce and tomatoes. Add optional sour cream and avocado if you wish.

Makes 4 servings.

Nutritional information per serving:
Calories: 568.2 Fat: 43.5 g Net Carbs: 7.8 g Protein: 34.7 g