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Reviews Date of last review
2 Wed June 25, 2008
Recommended By Average Price Average Rating
100% of reviewers None indicated 9.5












Description: My families favorite LC food. Enjoy!
Ingredients: 1 1b. ground beef
1/2 cup chopped onion
2 cups green enchilada sauce
4 cups grated cheddar cheese
6-9 LC taco shells(La Tiara, Tippy Rosa...)
1 Tablespoon butter
Salt and pepper to taste
Jalapeno slices(optional)
1 sm. can sliced olives (optional)
Sour cream (optional)
How To Prepare: Saute onions in butter until translucent. Add ground beef and brown until crumbly, season with salt and pepper(drain if needed).
Spray a 2 quart casserole dish with a non-stick cooking spray.
Layer beginning with 1/3 of meat onion mixture, follow with 1/2 of the taco shells(broken in pieces),then 1/3 meat mixture, 1 cup enchilada sauce, 2 cups cheese, the remainder of taco shells, remainder of meat mixture, remainder of enchilada sauce and cheese.
Add 1/4 cup jalapeno slices if you like it hot.
Bake at 350 degees for approximately 30 minutes or until bubbly. Let stand for 10 minutes.
Serve with sour cream and additional hot sauce if desired.


**Sour cream, olives and jalepenos would be additional carbs.
Number of Servings: 4-6
Carbs per serving - include all nutritional information if known: 6.75 (may be higher depending on ingredients)
Preparation Time: 40+ minutes
Effort (Easy, Average, Difficult): Easy
 


Review Date: Wed June 30, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): VERY yummy
Cons: addicting

This is my very favorite thing I've made since doing Low-carb. Easy to make and wonderful even as leftovers (okay, so I've got to make a double batch to have leftovers, but it's worth it).
Review Date: Wed June 25, 2008 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9 

 
Positive aspects of the product (pros): super easy to make, kids liked it
Cons: none

This was very easy and quick to prepare. I doubled the recipe, not the cheese, however. Four cups were plenty. Used some red enchilada sauce in addition to the green. Topped with lettuce, tomato, black olives and sour cream. Great busy week night meal. Thanks for the recipe. This will go in my recipe box.


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