Taco Bake – Serves 4
1/4 cup reduced fat cream cheese
1/2 cup egg beaters
2 Tbsp fat free milk or unsweetened almond milk
1/2 tsp taco seasoning
4 oz low fat mexican cheese blend, shredded
20 oz lean ground turkey
2 tsp taco seasoning
1/2 cup tomato puree – or chop tomatoes then puree to equal 1 cup
4 oz can diced green chiles
2 oz mexican cheese blend, shredded
8 cups shredded lettuce
For the crust, beat the cream cheese and egg beaters until smooth. Add the milk and seasonings. Spray with Pam a 9″x13″ baking dish; sprinkle the shredded cheese over the bottom of the pan. Pour the egg mixture as evenly over the cheese as possible. Bake at 375 deg F for 25 minutes. Let stand 5 minutes before adding the toppings.
For the topping, brown the ground meat and drain any fat. Stir in the seasoning, tomato puree and chiles. Spread over the crust. Top with cheese. Reduce oven to 350 deg F and bake for another 20 minutes or until hot and bubbly.
Let cool for 5 minutes and then sprinkle the lettuce over the top and serve. The picture shows cilantro but no lettuce.
This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.