Click to see a close-up

4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor. I made enough changes that to my original recipe that I thought I might as well make it a new recipe. Since creating the Enchilada Bake recipe, I've come up with an improved taco seasoning mix, an enchilada sauce recipe and I decided to try pepper-jack cheese instead of cheddar this time. Oh, and I omitted the canned green chiles. There are so many flavors and textures going on that I figured they wouldn't even be noticeable. This version is super tasty and I think it rates a whole 5 stars. Click the photo to see a close-up.

By the way, this time I made the crust a couple weeks ahead and froze it. I was making another recipe that called for 4 ounces of cream cheese and thought I might as well use the other 4 ounces to make the crust for this recipe rather than let the cream cheese go to waste. It froze very well and didn't turn soggy. I baked my crust on parchment paper on a 9x13" baking sheet. I lifted it out of the pan by the edges of the parchment and wrapped the whole thing with plastic wrap. Then, I wrapped it in heavy foil to keep it fresh since the plastic wrap wasn't really big enough to seal it well. I thawed the crust overnight in the refrigerator and then placed it, still on the parchment paper, into a 9x13" baking dish and added the toppings.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.