ENCHILADA BAKE
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded (2 cups)
Put all of the crust ingredients in a large bowl and mix with a wooden spon until smooth. 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
1 tablespoon Taco Seasoning
8 1/2 ounce jar enchilada sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded
Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and chiles. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).
Makes 8 servings
Can be frozen
Optional Toppings:
- Shredded lettuce
- Sour cream
- Salsa
- Ripe olives
- Pickled jalapeno slices
- Guacamole
Per Serving: 411 Calories; 31g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
UPDATE: I've updated the crust to be more like the Deep Dish Pizza crust by removing the cream and one of the eggs.
UPDATE 8/12/11: I've decided to mark this suitable for induction since none of the ingredients are technically not allowed. Just be careful to use enchilada sauce that doesn't contain sugar or starch.