Taco Bake

I have been a very bad girl! Soooo very bad! I hate to say it, but I have not been on plan in over a week since I went out of town and the scale was definitely not nice to me when I came back. It reminded me of all the horrible foods I ate that week. Not that I need much reminding of my binge. Going out of town has always been a challenge for me and I plan on going out of town next weekend as well for Mother's Day! But I assure you that next week will be different. I will stay on plan! I can not afford to fall off plan again. Not with hubby coming home so soon and my desire to surprise him! Today is my official back on plan day and I have to say it went very well. It could be because I had this very yummy dish I found on the Medifast recipe forum from Rosalu. With a few adaptions, it came out very yummy! Perfect for Cinco de Mayo! I wanted to add more meat and less cheese than what the recipe called for because of the sodium content plus it is a lot of cheese! The crust has a ton of cheese in it already so I reduced the cheese on top by half. I also wanted more sauce with my meat which is why I added more tomato puree. To make the tomato puree, all you need to do is chop some tomatoes and put them in a blender. That's it! Pretty simple, huh? I didn't add any salt because of the taco seasoning. I cut the recipe below in half so that I only made 4 servings because 8 servings is a bit much for just me. This allowed me to have a serving today, a serving tomorrow and 2 servings for the freezer. I just put a serving of the taco bake in a disposable Ziploc container and placed it in the freezer for another day. This makes it wonderful for those days you just don't feel like cooking. Enjoy!

This is definitely pure comfort food! A taco meat mixture topped with cheese and baked over a cream cheese and cheddar or 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.

Nice and hot out of the oven!

Taco Bake
Slightly adapted from Rosalu from the Medifast Forums

8 tbsp or 1/2 cup reduced fat cream cheese, softened (8 Condiments)
1/4 cup egg beaters (0.125 Lean)
5 tbsp Fat free half and half (5 Condiments)
1/2 teaspoon taco seasoning  (.25 Condiment)
8 ounces low fat Mexican cheese blend, shredded (2 Lean)

24.37 ounces 93% fat free ground beef, cooked (4.875 Lean)
4 teaspoons taco seasoning (2 Condiments)
1 cup tomato puree - tomatoes chopped then pureed to equal 1 cup (4 Greens)
4 ounces chopped green chilies (8 Condiments)
4 ounces Mexican cheese blend, shredded (1 Lean)

For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9"x13" baking dish; spread the cheese over the bottom. Pour in the egg mixture 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 the seasoning, tomato sauce and chilies. Spread over the crust. Top with 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 1/2 Green per serving (You will need 2 1/2 more greens per serving)

Click Here to Print
Powered by Blogger.