Taco Bake

Perfect for Cinco de Mayo! This is definitely pure comfort food! A taco meat mixture topped with cheese and baked over a cream cheese and Mexican cheese crust!

The crust before it is placed in the oven.

Ground taco meat mixture spread over the baked crust and then sprinkled with cheese. Enjoy!

Taco Bake

1/2 cup reduced fat cream cheese, softened (8 Condiments)
1/4 cup egg beaters (1/8 Leans)
1/4 cup Land O' Lakes Fat free half and half ~ 1/4 cup is 40 calories, 6 g carbs, 0 fat, and 2 g of protein (6 Condiments)
1/2 teaspoon taco seasoning (1 Condiment)
2 cups reduced fat Mexican cheese blend, shredded (2 Leans)

24 ounces 93% ground beef, cooked (4 and 7/8 Leans)
4 teaspoons taco seasoning (8 Condiments)
1 cup tomato puree (4 Greens)
4 ounces chopped green chilies (1 Green)
1 cup reduced fat Mexican cheese blend, shredded (1 Lean)

For the crust, beat the cream cheese and egg beaters until smooth. Add the half and half and taco seasoning. Grease a 9"x13" baking dish; spread the shredded Mexican cheese over the bottom. Pour the cream cheese mixture over  the shredded cheese as evenly as possible. Bake at 375ºF, 25-30 minutes. Let stand 5 minutes before adding the topping.

For the topping, brown the hamburger; drain fat. Stir in taco seasoning, tomato sauce and chilies. Spread over the crust. Top with 4 oz Mexican cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly.
Serve with your favorite veggies!

8 servings with 
1 Lean, 3 Condiments, and 1/3 of a Green per serving

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