Low Carb Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Seasoning for Tacos* 1 teaspoon chili powder* 3/4 teaspoon paprika* 3/4 teaspoon cumin* 1/2 teaspoon onion powder* 1/2 teaspoon salt* 3/8 teaspoon garlic powder (I left out the salt and used garlic salt insteadof garlic powder)* Pinch cayenneCrust:* 4 ounces cream cheese, softened (I used low fat)* 2 eggs (1/2 cup egg beaters will work)* 1/2 teaspoon Seasoning for Tacos* 8 ounces cheddar cheese, shredded (I used 1/2 LF (2%) sharp cheddar and halfLF Mexican mix)Topping:* 1 pound ground beef* Rest of Seasoning for Tacos* 7 to 8 1/2 ounces enchilada sauce (look for imported Mexican tomato sauce -the kind I found was in a can just over 7 oz, and had less than 1 carb perserving and all the same seasoning as the American higher carb enchilada sauce)* 4 ounce can chopped green chiles* 8 ounces cheddar cheese, shredded (I used 2% Mexican blend)
Crust:
* 4 ounces cream cheese, softened (I used low fat)
* 2 eggs (1/2 cup egg beaters will work)
* 1/2 teaspoon Seasoning for Tacos
* 8 ounces cheddar cheese, shredded (I used 1/2 LF (2%) sharp cheddar and half
LF Mexican mix)
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix
well. Stir in the cheese; mix well. (I just threw all my ingredients in the
food processor...worked great)
Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom.
Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10
minutes before adding the topping.
Topping:
* 1 pound ground beef
* Rest of Seasoning for Tacos
* 7 to 8 1/2 ounces enchilada sauce (look for imported Mexican tomato sauce -
the kind I found was in a can just over 7 oz, and had less than 1 carb per
serving and all the same seasoning as the American higher carb enchilada sauce)
* 4 ounce can chopped green chiles
* 8 ounces cheddar cheese, shredded (I used 2% Mexican blend)
Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and
chilies. Spread over the crust. Top with the cheese. Bake another 20 minutes or
so until hot and bubbly. Serve with the garnishes of your choice (a little sour
cream and shredded cabbage was lovely, I bet avocado would be good too!).
Serving Size: Makes a casserol dish
Number of Servings: 8
Recipe submitted by SparkPeople user MALLORYANN111.
* 4 ounces cream cheese, softened (I used low fat)
* 2 eggs (1/2 cup egg beaters will work)
* 1/2 teaspoon Seasoning for Tacos
* 8 ounces cheddar cheese, shredded (I used 1/2 LF (2%) sharp cheddar and half
LF Mexican mix)
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix
well. Stir in the cheese; mix well. (I just threw all my ingredients in the
food processor...worked great)
Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom.
Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10
minutes before adding the topping.
Topping:
* 1 pound ground beef
* Rest of Seasoning for Tacos
* 7 to 8 1/2 ounces enchilada sauce (look for imported Mexican tomato sauce -
the kind I found was in a can just over 7 oz, and had less than 1 carb per
serving and all the same seasoning as the American higher carb enchilada sauce)
* 4 ounce can chopped green chiles
* 8 ounces cheddar cheese, shredded (I used 2% Mexican blend)
Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and
chilies. Spread over the crust. Top with the cheese. Bake another 20 minutes or
so until hot and bubbly. Serve with the garnishes of your choice (a little sour
cream and shredded cabbage was lovely, I bet avocado would be good too!).
Serving Size: Makes a casserol dish
Number of Servings: 8
Recipe submitted by SparkPeople user MALLORYANN111.
Nutritional Info Amount Per Serving
- Calories: 308.0
- Total Fat: 18.9 g
- Cholesterol: 138.7 mg
- Sodium: 298.7 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 24.6 g
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