Mexican Lasagna Bowls

What is Mexican lasagna?

Mexican lasagna is a Tex-Mex-inspired casserole that layers tortillas (instead of pasta) with seasoned meat, cheese, beans, and sauce, kind of like a mashup of enchiladas, tacos, and traditional lasagna. It’s typically baked until bubbly and cheesy, and often served with toppings like sour cream, avocado, or jalapeños.

Mexican lasagna bowl stands out from the typical versions

• Keto swap-ins – Most Mexican lasagna recipes are loaded with carbs from tortillas and beans, but this version keeps it keto-friendly with tortillas and black soy beans that keep the carbs in check. Each bowl has just 7.5g net carbs.
• High protein – With 45g of protein per bowl, this one actually fills you up. I used chicken, but you can easily swap in ground beef, steak, or even more black soy beans if you want to keep it vegetarian.
• Built for meal prep – I make these in individual oven-safe containers, so you can assemble a whole batch at once and toss them in the fridge or freezer. Then just reheat whenever you need something quick and satisfying.
• Minimal cleanup – It’s basically a one-pot meal. No big chopping session or extra pans, just layer your ingredients straight into the container and bake. Done.

Ingredient swaps and variations

• Swap the protein – Use ground beef, turkey, chicken, pork, or even shredded steak. Vegetarian? Try black soy beans, tofu crumbles, or a mix of beans and sautéed veggies.
• Switch up the beans – If you’re not watching carbs, canned black beans, pinto beans, or refried beans all work. For keto, stick with black soy beans or skip them entirely and just add more meat or veggies.
• Change the tortillas – Use any low-carb tortillas you like (almond flour, egg white, or cheese-based wraps all work). For a noodle version, hearts of palm lasagna sheets are a great option too.
• Add more sauce – Drizzle extra enchilada sauce or even salsa between layers for more moisture and flavor. A mix of red and green enchilada sauces makes it even better.
• Toss in extra veggies – Great way to use up what’s left in the fridge. Try bell peppers, zucchini, spinach, onions, or chopped jalapeños. Just sauté before layering if they’re raw.
• Add cheese variety – Cheddar works great, but you can mix in pepper jack, mozzarella, Monterey Jack, or even a little queso fresco for extra flavor.
• Make it spicy – Add hot sauce, diced green chiles, chipotle powder, or cayenne to the sauce or meat layer if you like heat.
• Top it off – After reheating, add sour cream, avocado, cilantro, or green onions for a fresh finish. You can also sprinkle on crushed pork rinds for a little crunch.

Meal prep tips and storage information

Meal Prep Tips

I layer everything into individual 2-cup oven-safe containers (these glass ones from Amazon are my go-to). It makes portioning easy and keeps cleanup minimal. You can prep a few days at once or go all in and freeze a full batch.

Fridge Storage

Once assembled, they’ll keep in the fridge for about 4–5 days. Just let them cool completely before sealing with a lid.

Freezer Storage

These freeze like a dream. Cover tightly with a lid or wrap and stash them in the freezer for up to 2–3 months. If you’re planning to reheat from frozen, I use an oven-safe container to make things easier.

Reheating Instructions

From the fridge: Bake at 350°F for about 30 minutes until heated through, or pop one in the air fryer at 350°F for 10–15 minutes.
From frozen: Bake covered with aluminum foil at 375°F for 40–45 minutes, then uncover and bake another 10–15 to melt the cheese.
Or if you’re in a rush, microwave it for 3–5 minutes. Make sure your container is microwave-safe.