Low Carb Taco Bake Recipe

One of the best things about a low carb lifestyle is that you needn't give up your favorite flavors. I've always been a fan of Mexican food. Fortunately, there are so many ways to make low carb dishes that offer the same spicy satisfaction. This taco casserole fills the whole house with a mouthwatering scent. And with such a low net carb count per serving, there's plenty of room for vegetables on the side.

Like so many other low carb recipes, this dish lends itself to a cornucopia of flavors. Although the carb count below only applies to the taco bake as it is written, I've made this filling, wonderful casserole in three other flavors.

For an Italian dish, season the ground beef with onion and garlic powder and Italian seasoning. Add a diced zucchini and one small can of tomato sauce. Season the crust with an ample application of garlic powder. Consider serving diced tomato, sautéed mushrooms or chopped steamed vegetables as toppings.

If you like Cajun food as much as I do, make these delightful changes: Add 1tsp each cumin and paprika to the crust mixture. Instead of ground beef, sauté chopped beef smoked sausage with pepper flakes to taste, chopped green pepper and onion, and finely chopped celery. Stir in 1 can of low-sodium, no-sugar diced tomatoes, garlic, 1tsp cumin, a few shakes of paprika, another dose of pepper flakes, onion powder, salt and pepper. Add a small package of pre-cooked salad shrimp, stir well, and use the mixture to top the crust. Be sure to drain the filling to keep the dish from becoming soggy.

My husband loves to add bacon to the hamburger, along with tomato paste and Worcestershire sauce and chopped green pepper. Garlic in the crust and pickles and tomato on the side create a bacon cheeseburger substitute that rivals the real thing.

Try this delicious casserole in your own home. Then let your creative juices flow and recreate your favorite dishes without the carbs!

Taco Bake

Ingredients:

4 ounces cream cheese
3 eggs
1/3 c heavy cream
1 packet taco seasoning, divided
16 oz shredded cheddar, divided
1 and 1/2 lb ground beef
1 onion
Optional toppings: diced tomato, lettuce, chopped raw onion, guacamole, salsa, sour cream, etc.

Preheat the oven to 375 degrees and grease a 13"x9" pan.

For the crust: In a bowl, beat the cream cheese and eggs until smooth. Add the cream and 1/2 tsp of the taco seasoning. Mix well. Spread 1/2 of the shredded cheddar in the greased pan. Pour the cheese/egg mixture over it. Smooth. Bake it 25-30 minutes, until the center is set and the edges starting to get golden. Let stand 5 minutes.

For the filling: Brown the beef with the onion and drain. Add the rest of the taco seasoning and a splash of water. Mix well.

Spread the filling over the crust and top with the rest of the shredded cheese. Reduce the oven to 350 degrees and bake for 20 minutes, or until hot and bubbly. Serve with toppings, if desired.

Serves 8.

Per Serving (without toppings): 397 calories, 3 g carbs, 2.8 net carbs.