Mexican lasagna!
1 lb lean ground beef
1 pkg taco seasoning mix
1 28 oz can crushed tomatoes OR 1 sm can enchilada sauce and 1 14 oz can crushed tomatoes
10 6" corn tortillas
1 c salsa
1/2 c shredded cheese (cheddar or colby)
1 can black beans
Preheat oven to 350 degrees F.
Brown the ground beef and drain the fat, add taco seasoning, tomatoes and black beans. You may have to adjust the amount of tomatoes depending on how saucy you want it. Spoon 1/2 the beef mixture into a 9 x 13 pan sprayed with non stick spray. Place a layer of tortillas over the beef mixture. Repeat layering process once. Top the top layer of tortillas with either salsa or enchilada sauce, depending on preference, then top with cheese. Bake at 350 for appx 20 mins or until hot and bubbly.
This is pretty versatile. I'm not a huge salsa fan so I usually top mine with enchilada sauce. As long as you don't eat a 6" x 6" piece at one serving, you will stay under your carb allowance
The only thing that needs to be counted for carbs are the tortillas.