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Lindas low carb recipes

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TACO BAKE 0 Picture


  • Crust:
  • 4 ounces cream cheese, softened
  • 3 eggs
  • 1/3 cup heavy cream
  • 1/2 teaspoon Seasoning for Tacos
  • 8 ounces cheddar cheese, shredded, 2 cups
  • Topping:
  • 1 pound ground beef
  • 3 teaspoons Seasoning for Tacos
  • 1/4 cup tomato sauce
  • 4 ounce can chopped green chiles
  • 8 ounces cheddar cheese, shredded, 2 cups



Step 1

For the crust:
Beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9 x 13" baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible. Bake at 375º, 25-30 minutes. Let stand 5 minutes before adding the topping.

For the Topping:
Brown the hamburger; drain the fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with the cheese. Reduce the oven to 350º and 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

Per 1/8 Recipe: 443 Calories; 36g Fat; 27g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/12 Recipe: 296 Calories; 24g Fat; 18g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

Optional Toppings:

1/4 cup shredded lettuce per serving (add .14 net carbs)
1 tablespoon sour cream per serving (add .5 carbs)
1 tablespoon salsa per serving (add about 1.5 carbs, depending on the brand)
1 teaspoon Taco Bell taco sauce per serving (0 carbs)
Ripe olives, 3 slices per serving (.5 net carb)
Pickled jalapeño slices, 6 per serving (1 net carb)

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