ENCHILADA BAKE
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Seasoning for Tacos
8 ounces cheddar cheese, shredded
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese; mix well. 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
3 teaspoons Seasoning for Tacos
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 8-12 servings
Can be frozen
Optional Toppings:
- Shredded lettuce
- Sour cream
- Salsa
- Ripe olives
- Pickled jalapeno slices
- Guacamole
Per 1/8 Recipe: 411 Calories; 31g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 274 Calories; 21g Fat; 18g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g 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.