Lasagna Enchiladas is a low-carb gluten-free casserole that is simple to prepare in the oven or in the slow cooker.
Delicious, meaty, cheesy, saucy enchilada layers that can be baked in a deep pie dish, casserole dish, or in your slow cooker crock.
This tasty casserole has layers of ground beef, enchilada sauce or salsa, egg white wraps, cheese, diced bell peppers, and black soybean or black lentils.
I used the Egglife southwest flavor (you can also use plain) of egg white wraps to replace corn tortillas in traditional enchilada casserole recipes.
Using a low-carb gluten-free brand called Hatch Red Enchilada Sauce made this recipe super easy to throw together, but you can also use salsa instead of enchilada sauce.
I picked black soybeans or black lentils for this recipe because these beans have the least amount of carbs and a good amount of fiber.
If you are on a very strict keto diet or can’t have beans then you can omit the beans from the recipe.
This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy
This was inspired by my Easy Keto Chicken Enchilada Bowls on this site.
Jump to:
Ingredients
- ⅔ lb Ground Beef
- 1 pkg (6) Egglife egg white wraps, plain or southwest flavor
- 1 ½ cups Enchilada Sauce or Salsa
- 8 oz (1 cup) black soybeans or black lentil beans, *optional
- ½ tablespoon Dried Minced Onion
- ¼ cup Bell Pepper, diced
- 1 ¾ cups Mexican cheese blend shredded
- 1 tablespoon Sliced Black Olives *optional
Garnish
- 1 tablespoon chopped Cilantro *optional
- ½ Avocado, sliced *optional
- 4 tablespoons Sour Cream *optional
See the printable recipe card for nutritional details and slow cooker directions.
Instructions oven
Preheat oven to 350℉ (180℃) and lightly grease a 10-inch deep-dish pie pan or a 9-inch square pan.
Brown ground beef in a pan over medium-high heat and add dried minced onion.
Once the beef is browned, drain the excess grease from the beef. Set aside.
Add ⅓ cup of the enchilada sauce or salsa. Spread the sauce or salsa around evenly.
Place a layer of two egg white wraps over the sauce.
Add ½ of the ground beef on top of the wraps.
Add ½ cup of black soybeans.
⅓ portion of the diced bell peppers.
Add ½ cup of the shredded cheese.
Top with ⅓ cup enchilada sauce or salsa.
Then add another layer of two egg white wraps.
Add the other ½ of the ground beef, ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of shredded cheese. Add ⅓ cup enchilada sauce or salsa.
For the final layer, top with two egg white wraps and pour the remaining enchilada sauce or salsa over the top.
Add the remaining ¾ cup shredded cheese, ⅓ portion bell peppers, and the sliced olives.
Bake at 350°F (180℃) for 30-35 minutes, until the casserole is heated through and the cheese is melted and bubbling.
Slice into 6 portions and garnish with a dollop of sour cream, avocado slices, and optional fresh cilantro.
Substitutions
- Black soybeans - instead of black soybeans, you can use black lentil beans or omit beans from the recipe.
- Enchilada sauce -instead of enchilada sauce, you can use salsa in place of the enchilada sauce.
Variations
- Spicy - add sliced jalapenos to the casserole.
📖 Printable Recipe Card
Lasagna Enchiladas
Ingredients
- ⅔ lb ground beef
- 6 Egglife Egg White Wraps plain or southwest flavor
- 1 ½ cups Enchilada Sauce or Salsa
- 8 oz Black Soybeans or Black Lentil Beans, *optional
- ½ tablespoon Dried Minced Onion
- ¼ cup Bell Pepper diced
- 1 ¾ cups Mexican cheese blend shredded
- 1 tablespoon sliced black olives *optional
Garnish
- 1 tablespoon chopped cilantro *optional
- ½ Avocado sliced *optional
- 4 tablespoons Sour Cream *optional
Instructions
Oven Instructions
- Preheat oven to 350℉ (180℃) and lightly grease a 10-inch deep-dish pie pan or a 9-inch square pan.
- Brown ground beef in a pan over medium-high heat and add dried minced onion. Once the beef is browned, drain the excess grease from the beef. Set aside.⅔ lb ground beef, ½ tablespoon Dried Minced Onion
- Add ⅓ cup of the enchilada sauce or salsa. Spread the sauce or salsa around evenly.1 ½ cups Enchilada Sauce or Salsa
- Add a layer of two egg white wraps over the sauce. Add ½ of the ground beef on top of the wraps.6 Egglife Egg White Wraps
- Add ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of the shredded cheese.8 oz Black Soybeans or Black Lentil Beans, *optional, ¼ cup Bell Pepper, 1 ¾ cups Mexican cheese blend shredded
- Top with ⅓ cup enchilada sauce or salsa. Then add another layer of two egg white wraps.1 ½ cups Enchilada Sauce or Salsa, 6 Egglife Egg White Wraps
- Add the other ½ of the ground beef, ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of shredded cheese. Add ⅓ cup enchilada sauce or salsa.⅔ lb ground beef, 8 oz Black Soybeans or Black Lentil Beans, *optional, 1 ¾ cups Mexican cheese blend shredded, ¼ cup Bell Pepper
- For the final layer, top with two egg white wraps and pour the remaining enchilada sauce or salsa over the top, and add the remaining ¾ cup shredded cheese, ⅓ portion bell peppers, and the sliced olives.6 Egglife Egg White Wraps, 1 ½ cups Enchilada Sauce or Salsa, ¼ cup Bell Pepper, 1 ¾ cups Mexican cheese blend shredded, 1 tablespoon sliced black olives *optional
- Bake at 350°F (180℃) for 30-35 minutes, until the casserole is heated through and the cheese is melted and bubbling.
- Slice into 6 portions and garnish with a dollop of sour cream, avocado slices, and optional fresh cilantro.½ Avocado, 4 tablespoons Sour Cream *optional, 1 tablespoon chopped cilantro *optional
Slow Cooker Instructions
- In a 4.5 to 6-quart slow cooker or Instant Pot, lightly grease the inner pot.
- Follow steps 2 through 8 above in the oven directions.
- Cover the slow cooker with the lid or cover the Instant Pot with the slow cooking lid or a regular pot lid.
- Slow cook on LOW for 2 ½ hours.
- Slice into 6 portions and garnish with optional sour cream, avocado slices, and cilantro.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
Storage
Store the lasagna enchilada casserole in a sealed or covered container or dish in the fridge for up to 4 days. Reheat in the microwave or the oven as needed.
Related
Looking for other recipes like this? Try these:
Donny says
This was so fun to eat! Made it for my family and they loved it.
jennifer says
We love tex-mexy foods over here and this exceeding expectations. Appreciated the low-carb swaps and will be making again.