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posted at Low Carb Connoisseur Forum (delphi) Enchilada Casserole (sorry, this is a repeat)
Date of last review
Wed June 25, 2008
My families favorite LC food. Enjoy!
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
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:
Carbs per serving - include all nutritional information if known: