Thursday, July 18, 2013

I'm Unloveable....

If You Only Do....

If Sheldon Proposed....

Ideas Are Like Rabbits....

I Would Do Another Chemistry Joke....

I Cry Because....

I Am Still Determined.....

How To Calculate Your Calories

Hillsborough Parish Church - Northern Ireland

Helmcken Falls Canada

Health Benefits of Apples & Bananas

He Who Is Not....

Havasu Creek Waterfall Arizona

Happiness Is Not....

I Tried Looking...

Good Things Come.....

Gate To Yosemite Valley

Furious Power of Nature

Frankfort Lighthouse - Michigan

Fly Geyser - Black Rock Desert, Nevada

Fire & Water Yin Yang

Find Arms That Will Hold You....

Fierce Leopard

Feeling Challenged?

Ebor Falls Australia

Each Morning....

Don't Put the Key....

Don't Let Insecurities....

Do Not Stress....

Do Not Follow....

Did You Know......

Devote Yourself To an Idea....

Day & Night Yin Yang

Cool Waterfall

Casentino Italy

By Letting Go.....

Blue Pool - Granada Nicaragua

Blue Jetty - Sydney, Australia

Benefits of Onion

Beautiful Waterfall

Be Miserable....

Be Content.....

Awesome Waterfall

Amazing Waterfall

Amazing Street Art

Amazing Sidewalk Art

Amazing Cat

Ab on Fire Printout - Blogilates

Ab Work & Muscle Map

Tuesday, July 9, 2013

Enchilada Bake



♥ ENCHILADA BAKE ♥
Posted by Nonnie Sandifer on Facebook


Crust:

4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350ยบ, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping:

1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs


The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.