Low Carb Taco Bake

This is my variation of a recipe found at Just a Pinch. It was a hit with my husband. And my cat, Marissa!

Preheat oven to 375 degrees.

Mix crust:
4 oz cream cheese, softened (nuke it briefly)
3 eggs, added one at a time and beaten in until pretty smooth
1/3 c. heavy cream
1/2 t. low carb taco seasoning  - I used Linda's recipe at genaw.com. I doubt this can be tasted. Maybe add more?
2 c. cheddar cheese, shredded (I used extra sharp here for more flavor)

Spray a 9 x 13" pan with nonstick spray. Spread above mixture into it and bake @ 375 degrees for about 25 minutes. Remove and let it sit for about 5 min before adding the topping below, which you will cook while this is baking. The crust will come out beautifully golden brown.

Reduce oven temperature to 350 degrees.

Topping:
1 lb. ground beef
2 medium zucchinis, diced
1 T. low carb taco seasoning or more to taste
1- 8 oz. can tomato sauce
1- 4 oz. can chopped green chilis
about 2 t. beef base or bouillon powder - it adds a depth of flavor my grass fed beef lacked

2 c. shredded cheddar (I used sharp here)

Brown the ground beef. Use some olive oil if it's very lean. Drain fat if necessary. Add zucchini, tomatoes, green chilis and seasonings. Stir and cook, tasting and adjusting seasonings as desired.

Spread meat mixture over slightly cooled crust. Cover with shredded cheddar. Return to the oven (now at 350 degrees) and bake for about 20 minutes, or until hot and bubbly. it will serve more neatly if you let it cool a bit so you can cut it into squares.

Top with the taco type toppings of your choice. This is pretty rich by itself, so it will benefit from some shredded lettuce, chopped tomato, etc. to lighten it up a bit. And maybe some salsa. This is one place where I think I would skip the sour cream.

Eggplant Lasagna, Low Carb Tomato-Meat Sauce

These two recipes were so good, I didn't have to tweak them at all. So in all fairness, I need to send you to the site they came from. They are worth the trip: delicious, satisfying, they store well in the refrigerator or freezer, and reheat like a dream.

Yes, they involve a little more investment of your time, but you get enough leftovers and eating satisfaction to more than make it worth your while. I did the sauce and baked the eggplant slices on one day, and mixed the cheese and assembled the lasagna on the next. I have enjoyed it every time, and so has my non-low carb husband.

Eggplant Lasgana:
http://peaceloveandlowcarb.com/2013/09/eggplant-lasagna-with-meat-sauce.html

Low Carb Tomato Meat Sauce:
http://peaceloveandlowcarb.com/2013/05/tomato-meat-sauce-recipe-and-my-new-spirelli-spiral-slicer-low-carb-paleo-gluten-free.html

Swill

This is really good stuff. It's kind of like a deconstructed cabbage roll without the rice. Fiddle with the seasonings as you like. I'm sorry I don't have a source for the recipe I adapted this from. Swill is what their family called it! 

1 lb ground beef

1/2 lb bacon, cut into small pieces

1 28oz can diced tomatoes with liquid or stewed tomatoes, chopped up (original author said you can reduce this to 14 oz. for induction)

1/2 medium head of cabbage

salt & pepper to taste (or Paula Deen’s House Seasoning)

1/2 t. onion powder

1/2 t. garlic powder (or use garlic salt as part of your salt and pepper mix)

1/2 t. crumbled rosemary 

1/2 t. marjoram

a little sweetener to take the acidic edge off of the tomatoes 

Brown the ground beef and bacon in a large pot or dutch oven. Sprinkle with salt, pepper & onion powder and herbs. Cut up the cabbage and spread the pieces over the ground beef.  Pour the tomatoes with the liquid over the top of everything. Cover the pot and bring to a boil, then turn the heat down and simmer for 45 min. to an hour. Give it a stir to mix everything together then simmer uncovered for 15-30 minutes more. The cabbage should be tender. 

6 servings approx 2 cups each

9 carbs

3 fiber

6 net carbs

with 15 oz can of tomatoes

7 carbs

2 fiber

5 net carbs

 
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