Low Carb Mexican Lasagna

In an attempt to get healthy I am working hard to live a low carb lifestyle.  There are times when I seriously miss eating sweets and carbs and do cheat more then I should.  This is a recipe I concocted to use up some eggs and still be low carb that means no flour or corn tortillas.  Eggs are a great source of protein and since I have so many I really need to use them up.  

Low Carb Mexican Lasagna

1 dozen eggs scrambled
Cumin
1 large can enchilada sauce
1-2 cups mexican style grated cheese
taco meat of your choice
chopped jalapenos (if you like a little spice)

Sprinkle some cumin in a preheated, greased skillet and pour in eggs probably 1/2 cup per layer. Cook like an omelet in the shape of a flour tortilla. You will need 3 or 4 depending on the size of your baking dish. Pour a little enchilada sauce in the bottom of your baking dish and start layering.  Eggs, meat, cheese, peppers and sauce.  Sprinkle a generous layer of cheese on top and bake at 350 for 15 to 20 minutes until hot and bubbly.  The great thing about this is everything is already cooked so you are just heating it up.  

the taco meat I bough on sale

Garnish with a dollop of sour cream or guacamole and enjoy!!