Legacy Recipe: Low Carb Taco Bake
As I often do, I’ve had another very busy week. When you have physical therapy three times a week, a ladies’ Bible class to teach, two doctor’s appointments, a visiting grandson who was in our area preaching a meeting, and some writing to still do on lessons for PTP Spark in St. Louis in a few weeks, you take the easy way out and just do a good recipe for your post on Legacy of Faith. So, here you go…
LOW CARB TACO BAKE
CRUST:
4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/2 teaspoon seasoning for Tacos
8 ounces cheddar cheese, shredded (about 2 cups)
Beat the cream cheese and eggs until smooth. Add the cream and seasonings. Grease a 9×13 baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible. Bake at 375 for 25-30 minutes. Let stand 5 minutes before adding the topping.
TOPPING:
1 pound ground beef
3 teaspoons seasoning for Tacos
¼ cup tomato sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded, (about 2 cups)
Brown the hamburger; drain the fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with the cheese. Reduce the oven to 350 and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice.
Can be easily frozen and makes 8-12 servings.
Optional toppings:
¼ cup shredded lettuce
Sour cream
Salsa
Ripe olives
Enjoy!! [1/8 of recipe = 2.5 net carbs]
To Download or Print the Recipe, Click On the Picture
AUTHOR: Donna Faughn
