8 servings; per serving:
1 lean, 3 green, 3 condiments
8 Tbsp or 1/2 cup reduced fat cream cheese (4 ounces)
1/4 cup eggbeaters
5 Tbsp half and half
1/2 tsp taco seasoning
8 oz Mexican cheese blend, shredded
1.5 lbs. ground turkey or beef, cooked
4 tsp taco seasoning
1 cup tomato puree – tomatoes chopped then puree to equal 1 cup
4 ounces diced green chiles
4 cups riced cauliflower (or veggie of your choice – use what you have on hand!) *if using frozen, heat first
4 ounces Mexican cheese blend to top dish with
8 cups shredded lettuce
4 cups diced tomatoes
For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasonings. Grease 9″x13″ baking dish; spread the cheese over the bottom. pour in the egg mixture as evenly as possible. Bake at 375 deg F for 25 minutes. Let stand 5 minutes before adding the topping.
For the filling, brown the turkey or beef and drain the fat. Stir in seasoning, tomato puree, riced cauliflower, and chiles. Spread over crust. Top with cheese. Reduce oven to 350 deg F and bake for another 20 minutes or so until hot and bubbly.
Top with lettuce and tomatoes – 1 cup shredded lettuce and 1/2 cup diced tomato per serving.