Click to see a close-up

1 pound ground beef
1/2 cup chopped onion, optional (2 1/4 ounces) *
4 teaspoons Linda's Taco Seasoning
8 ounces cheddar cheese, shredded
3 eggs
1/4 cup heavy cream

Brown the ground beef with the onion, if using; drain the grease and stir in 3 teaspoons of the taco seasoning. Put the meat in a greased 9 1/2" pie plate. Stir in half of the cheese. Top with the remaining cheese. Whisk together the eggs, cream and remaining teaspoon of taco seasoning; pour evenly over the meat. Bake at 350º 30-35 minutes or until set and browned. Let stand 10 minutes before serving. Serve with your favorite taco toppings.

Makes 6-8 servings

* Lisa didn't call for onions but I decided to add some. If you want to save a carb or two, omit it and use the alternate carb counts below.

With onions:
Per 1/6 Recipe: 355 Calories; 27g Fat; 25g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 266 Calories; 20g Fat; 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Without onions:
Per 1/6 Recipe: 351 Calories; 27g Fat; 25g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 263 Calories; 20g Fat; 19g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

This was sent to me in an email. Lisa said that she tweaked my White Castle Hamburger Pie and came up with this. Lisa called for half mozzarella and half nacho flavored cheese but I didn't want to have to buy two kinds of cheese so I used all cheddar. I topped mine with a little Taco Bell Restaurant hot sauce and some pickled jalapeño slices. Although this tastes good, I think it could use some jazzing up. I suggest topping it with lots of taco toppings such as salsa, sour cream, lettuce and whatever else you'd usually put on your tacos. Click the photo to see a close-up.

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