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Saturday, January 21, 2006

Low-carb Mexican Casserole


Low-carb Mexican Casserole
  • 1 lb ground turkey
  • 1 pkg taco seasoning mix
  • 1/2 c. chopped green onion, divided
  • 3/4 c. salsa
  • 1 c. shredded cheddar cheese
  • 1/4 c. chopped black olives
  • 4 Tbls. sour cream
In a skillet, over medium-high heat, cook turkey. Stir in seasoning mix and remove from heat. Preheat oven to 375 degrees F.

Spread cooked turkey mixture in the bottom of an 8-inch-square baking dish. Sprinkle 1/2 the green onions over the turkey and top with salsa, then sprinkle cheese over top. Bake for 10-15 minutes or until cheese is bubbling and hot. Garnish with the rest of the green onions, olives and a blob of sour cream.

LC serving suggestion: make taco chips from low-carb tortillas by cutting them into 8 sections, brush lightly with olive oil and bake at 400 for 5 minutes.

I can't make enough of this recipe. My family loves it and I have to double the recipe because they always come back for 2nds! Note, I do not use the black olives, which does remove 2 carbs from the the count.

Per Serving:
368 calories; 23g fat; 29g protein; 11g carbohydrate; 2g dietary fiber; 126mg cholesterol; 1172 sodium


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