This casserole is a bit like the Enchilada Pie but low carb. It satifies that desire for Mexican food.
This is another wonderful recipe from Genaw. I usually put off making it because it is baked twice: once for the ‘crust’ and then once for the casserole cheese to melt. But when we eat it, we always remark about how good it is.
Set out 4 ounces of cream cheese to soften. Beat the softened cream cheese and eggs until smooth.
Add seasonings. I combine onion powder, garlic powder, paprika, cumin, chili powder, salt, and fresh ground pepper but you can use your favorite taco seasoning. Mix well.
Add in 8 ounces of shredded cheddar cheese.
Spread evenly into a greased 9×13″ baking dish.
Bake at 350º for about 35 minutes. It should be lightly browned but not too dark because it will go back into the oven again in a bit.
Let stand for 5-10 minutes before adding the topping.
Brown the ground meat and add some more of the seasonings, the enchilada sauce, and green chiles. I like to purée the green chiles. Combine well and spread over the slightly cooled crust.
Top with remaining cheddar cheese.
Bake another 20 minutes or so until the cheese is melted and bubbly. Oops! Almost forgot to take final pictures, so this is all that was left in the baking dish at the time.
Serve with your choice of toppings: lettuce, tomato, sour cream, salsa, avocado, et cetera.
Ingredients
- Crust:
- 4 ounces cream cheese, softened
- 2 eggs
- 1/2 teaspoon taco seasoning
- 8 ounces cheddar cheese, shredded
- Topping:
- 1 pound ground meat
- 1 Tablespoon taco seasoning
- 8 ounce (or so) jar enchilada sauce
- 4 ounces chopped green chiles (I purée mine)
- 8 ounces cheddar cheese, shredded
Instructions
- Beat cream cheese and eggs until smooth.
- Add in taco seasoning.
- Add in the cheese and mix well.
- Spread into greased 9x13 baking dish.
- Bake at 350º for 35 minutes or so, until it is lightly browned.
- Remove from oven and cool for 5-10 minutes.
- Brown the ground meat and drain away any excessive grease. I use ground turkey so there isn't much.
- Add in taco seasoning, enchilada sauce, and green chiles. Combine well.
- Spread over crust.
- Top with remaining cheese.
- Bake 20 minutes or so, until cheese is melted and bubbly.
- Serve with your favorite toppings. (lettuce, tomato, sour cream, salsa, avocado, green onions, etc.)
I hope you enjoy this one, it really isn’t difficult. Just be sure to plan to start about an hour and 15 minutes before you desire to eat. 
Until next time, God bless,
Michele ºÜº