A Fall Recipe – Low Carb Taco Bake

When fall begins, I always get into more hearty foods, like casserole, chicken pot pie, and lasagna but now that I try and avoid carbs most of the time, I needed a low carb alternative to these heavier, heartier meals.  So as I was searching the internet for low carb recipes, I came across a low carb recipe for a taco bake, courtesy of http://www.food.com.

Low Carb Taco Bake

This sounded perfect for the holiday weekend.  This bake resembles a sort of Mexican lasagna.  It’s not carb free, (it has a healthy dose of dairy) but there are no noodles, pasta or rice used.  Instead, the “crust” consists of 1 egg, cream, and cream cheese. I did half the recipe since it makes for 8, and I still had plenty of leftovers with three of us eating it, (even with a healthy amount of second servings for the adults). Here is the recipe with my alternatives and tweaks, adjusted to serve 4:

Ingredients

Crust

2 ounces cream cheese, softened
1 egg & 2 egg whites
1⁄4 cup half and half
1 tablespoon taco seasoning
5 to 6 ounces cheddar cheese, shredded

Topping

1 lb ground turkey
3 tablespoon taco seasoning
1⁄4 cup tomato sauce
4 ounces chopped green chilies

4 ounces cheddar cheese, shredded

*I added 1/2 can black beans, 1/2 cup corn and some hot sauce to the topping but feel free to add whatever you like to the topping mixture!

Directions
For the crust, beat the cream cheese and eggs until smooth.
Add the half and half and seasoning.
Grease a 9″x13″ baking dish (I used PAM); spread the cheese over the bottom.
Pour in the egg mixture as evenly as possible.
Bake at 375ºF, 25 minutes.
Let stand 5 minutes before adding the topping.
For the topping, brown turkey.
Stir in the seasoning, tomato sauce and chiles.
Spread over the crust.
Top with cheese.
Reduce oven to 350ºF and bake another 10 minutes or so until hot and bubbly.
I served mine with homemade guacamole.  Add any toppings of your choice.

The taco bake came out great and was not too heavy or too filling.  My husband and toddler ate it with tortilla chips but the bake itself was plenty hearty for me. I wouldn’t make this every week since it’s not completely slow carb friendly due to the cheeses, but if you want to lower the calories even more you could easily sub in soy or vegan cheese, and it would probably taste just as good.

 

 

 

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