Low Carb Mexican Bake

Low Carb Mexican Bake

This recipe makes enough to fill 2-8″x8″ pans, but you could combine into a larger casserole dish.

1lb ground beef
1/4 cup enchilada sauce (Diana used El Paso brand)
1/4 cup salsa (Diana used Herdez brand)
1 tbsp onion powder, or 1/3 cup onion, diced
1 tbsp garlic powder
1 tsp pepper
1 small can chopped green chilis, divided
1/2 cup green bell pepper, diced
1 cup cheese, divided

Bread batter:
3 eggs
3 oz cream cheese
1/8 tsp Cream of Tartar
2 to 3 Tbsp Flaxseed meal (or unflavored whey protein powder)
2 tsp sugar equivalent substitute
Green chilis
Cheese

Preheat oven to 300 degrees F.

Cook ground beef. Add seasonings, enchilada sauce, salsa, half a can of green chili, and 1/2 cup cheese. Set aside.

Make bread by separating the egg yolks from the whites. Whip the whites with the tartar until stiff peaks form. Combine the yolks with the cream cheese, flaxseed meal/protein powder, sweetener and the rest of the green chili’s and cheese.

Slowly fold the yolk mixture with the whites. Take the ground beef mixture and add to a 8×8 baking dish. Pour the batter on top, spreading evenly.  You can even add more cheese, chilis and some black olives on top of the batter.

Bake at 300 for 30 to 40 minutes.  The top will be slightly brown.

Remove from oven and let cool slightly.

Serving size: 2 8X8″ bakes or 1 bake and a small pan of bread.  Just divide the batter in half. Makes 12 servings.

Nutritional information per serving: Calories: 189, Carbohydrates: 2.3g, Fiber: .3g, Net Carbohydrates: 2g, Protein: 11.25g, Fat: 14.9g.