GREEN ENCHILADA 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
Beat or whisk the cream cheese and eggs until smooth. Add the cream and seasoning; mix well. Stir in cheese; mix well. Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. Bake at 375º for 25-30 minutes. Let stand 5 minutes before adding the topping.
Topping:
1 pound ground beef
3 teaspoons Seasoning for Tacos
10 ounce jar green enchilada sauce
4 ounce can chopped green chiles
8 ounces pepper-jack cheese, shredded
Brown the hamburger; drain the fat. Stir in the seasoning, enchilada sauce and chiles. Spread over the crust. Top with the cheese. Reduce the oven to 350º and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).
Makes 8-12 servings
Can be frozen
Per 1/8 Recipe: 393 Calories; 31g Fat; 24g Protein; 4g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs
Per 1/12 Recipe: 262 Calories; 21g Fat; 16g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
This is yet another variation of Taco Bake and Enchilada Bake. It's nice and spicy. Click the photo to see a close-up.