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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 478.7
  • Total Fat: 36.8 g
  • Cholesterol: 185.1 mg
  • Sodium: 1,252.6 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 25.2 g

View full nutritional breakdown of Low Carb Taco Bake calories by ingredient
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Low Carb Taco Bake

Submitted by: MANDAJO1982

Introduction

8 Net Carbs. The original recipe didn't call for black beans or garlic. Those are optional and minus the beans you will save on carbs. I found that baking mine for 30 minutes proved to be enough time for the center to raise. You may use taco seasoning if you have it. 8 Net Carbs. The original recipe didn't call for black beans or garlic. Those are optional and minus the beans you will save on carbs. I found that baking mine for 30 minutes proved to be enough time for the center to raise. You may use taco seasoning if you have it.
Number of Servings: 8

Ingredients

    8 ounces cream cheese, softened
    3 large eggs
    1/3 c heavy cream
    2 tsp chili powder
    2 tsp paprika
    1/2 tsp cumin
    1/2 tsp oregano
    1 pound ground beef or organic ground beef
    1 small onion, chopped
    2 cloves garlic, minced
    1 4oz can green chilies
    1 can black beans
    1 Tblsp chili powder
    1 Tblsp paprika
    1/2 tsp cumin
    1/2 tsp oregano,dried
    Salt and pepper to taste
    8 ounces cheddar cheese, shredded

Directions

Preheat oven to 350 degrees F.
In medium bowl combine cream cheese and eggs. Add heavy cream and seasonings. Pour mixture into prepared 9x13 inch pan. Bake for 25-30 minutes until puffy in the center.

In medium skillet brown meat with onions. Add minced garlic, green chilies, seasonings, and black beans. Cook until beans are tender.
Remove casserole dish from oven, top with half cheese, add meat mixture and top with remaining cheese. Bake for another 20 minutes until cheese is melted and bubbly around the edges.
Serve with favorite sides, low carb tortillas, salad, sour cream,etc. ENJOY!

Serving Size: Makes 1 9x13 inch pan 8-10 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MANDAJO1982.






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