Post by Jana on Oct 18, 2004 14:25:09 GMT -5
Truly Low Carb TacoSagna
Ingredients:
11/2 pounds ground beef, pork, elk, venison, sausage, chorizo, or some combination
1.25 ounce package of taco seasoning mix
27-ounce can of whole green chilies (Drain and reserve 2 tablespoons of the canning juice)
15-ounce container ricotta cheese
1/4 cup sour cream
4 ounces cream cheese
1/2 cup water
2 tablespoons hot sauce -- I use red Tabasco™
4 low-carb tortillas or 2 medium zucchini, sliced lengthwise
Directions:
Preheat oven to 350 degrees F (180 C). Season meat with salt and pepper. Crumble, brown, and drain off grease. Stir in taco seasoning mix and enough water so it mixes easily -- about 1/4 cup.
In a small bowl, whisk together ricotta, sour cream, cream cheese, reserved chili juice, hot sauce, and 1/2 cup water. Spread a little of the white sauce to cover the bottom of a 13" x 9" pan. Cover sauce with a layer of tortillas, ripped into the right shapes and overlapped slightly (or sliced zucchini or another layer of chilies).
Sprinkle meat mixture evenly over base; cover with a single layer of whole green chilies and pour remaining white sauce over all. Bake 45 to 60 minutes, until top starts to brown and crack. Remove from oven and allow to stand for five minutes before serving. Makes 12 servings.
Per serving (made with tortillas): 327 Calories; 13g Carbohydrates; 3g Fiber; 21g Fat (10g Saturated Fat); 24g Protein.
Omit tortillas and use 2 cans of chilies: 14g Carbohydrates; 0g Fiber
Substitute zucchini for tortillas: 305 Calories; 20g Fat (10g Saturated Fat); 10g Carbohydrate; 3g Fiber; 21g Protein.
Ingredients:
11/2 pounds ground beef, pork, elk, venison, sausage, chorizo, or some combination
1.25 ounce package of taco seasoning mix
27-ounce can of whole green chilies (Drain and reserve 2 tablespoons of the canning juice)
15-ounce container ricotta cheese
1/4 cup sour cream
4 ounces cream cheese
1/2 cup water
2 tablespoons hot sauce -- I use red Tabasco™
4 low-carb tortillas or 2 medium zucchini, sliced lengthwise
Directions:
Preheat oven to 350 degrees F (180 C). Season meat with salt and pepper. Crumble, brown, and drain off grease. Stir in taco seasoning mix and enough water so it mixes easily -- about 1/4 cup.
In a small bowl, whisk together ricotta, sour cream, cream cheese, reserved chili juice, hot sauce, and 1/2 cup water. Spread a little of the white sauce to cover the bottom of a 13" x 9" pan. Cover sauce with a layer of tortillas, ripped into the right shapes and overlapped slightly (or sliced zucchini or another layer of chilies).
Sprinkle meat mixture evenly over base; cover with a single layer of whole green chilies and pour remaining white sauce over all. Bake 45 to 60 minutes, until top starts to brown and crack. Remove from oven and allow to stand for five minutes before serving. Makes 12 servings.
Per serving (made with tortillas): 327 Calories; 13g Carbohydrates; 3g Fiber; 21g Fat (10g Saturated Fat); 24g Protein.
Omit tortillas and use 2 cans of chilies: 14g Carbohydrates; 0g Fiber
Substitute zucchini for tortillas: 305 Calories; 20g Fat (10g Saturated Fat); 10g Carbohydrate; 3g Fiber; 21g Protein.
