Low Carb Mexican Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 390.2
  • Total Fat: 31.4 g
  • Cholesterol: 192.3 mg
  • Sodium: 834.8 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 20.8 g

View full nutritional breakdown of Low Carb Mexican Bake calories by ingredient
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A comforting lunch or dinner. A comforting lunch or dinner.
Number of Servings: 6


    1/4 c. cream
    3 eggs
    1-1/4 teaspoon seasoned salt
    1 tablespoon dried minced onion
    1/4 teaspoon freshly ground black pepper
    4 ounces canned or frozen green chile, chopped
    1 cup shredded pepperjack cheese
    1 pound ground beef, cooked and drained
    2 cups cooked spaghetti squash


You can control the amount of heat by adjusting the amount of green chile.

More low carb options are shredded cooked summer squash or parboiled and dried shiritaki noodles. If you are not a low carber, feel free to use pasta.


Preheat oven to 350 degrees F. Oil a 9x9" baking pan.

Beat eggs together with cream in large bowl. Add seasonings and green chile. Let sit for 5 minutes to rehydrate onion. Add rest of ingredients, stir and pour into prepared pan.

Bake at 350 for 50 minutes, or until browned and bubbly. Let sit for 10 minutes before serving.

Serving Size: Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CRAZYJANY1.

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