Ingredients:
Crust
1/2 cup reduced fat cream cheese, softened (8 Condiments)
1/4 cup eggbeaters (1/8 Leans)
5 tbsp Fat free half and half (5 Condiments)
1/2 teaspoon taco seasoning (1 Condiment)
2 cups reduced fat Mexican cheese blend, shredded (2 Leans)
Topping
35 oz 93% lean ground beef, uncooked ~ 24 oz cooked (4 and 7/8 Leans)
5 teaspoons taco seasoning (10 Condiments)
1 cup tomato puree (4 Greens)
4 ounces chopped green chilies (1 Green)
1 cup reduced fat Mexican cheese blend, shredded (1 Lean)
Directions:
For the crust, beat the cream cheese and egg beaters until smooth. Add the half and half and taco seasoning. Grease a 9"x13" baking dish; spread the shredded Mexican cheese over the bottom. Pour the cream cheese mixture over the shredded cheese as evenly as possible. Bake at 375ºF, 25-30 minutes. Let stand 5 minutes before adding the topping.
For the topping, brown the ground beef; drain fat. Stir in taco seasoning, tomato sauce and chilies. Spread over the crust. Top with 1 cup Mexican cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly.
Serve with your favorite veggies!
Makes 8 servings
Each serving provides
1 Lean, 3 Condiments, and 1/3 of a Green per serving
Serve with 2 and 2/3 of your favorite Greens such as 1 and 2/3 cup lettuce and 1/2 cup chopped tomatoes.
