Taco Casserole

I had the recipe for the “crust” written down on a scratch piece of paper.  I think I originally got it from a website a year or two ago, but I don’t know which one!  If anyone recognizes the crust part let me know so I can give credit where credit is due!


  • 1 pkg. Cream Cheese, softened
  • 4 eggs
  • 4-6 oz. shredded cheddar cheese
  • Salt, Pepper and Taco seasonings (note: prepackaged taco seasoning usually has unnecessary carbs!)

Blend cream cheese, eggs and spices well.  Spread mix into a greased 9×13 pan and sprinkle cheese over the mix.  Bake at 375 for about 10-15 minutes until it is firm and golden brown.  Allow to sit for 5 minutes before adding topping.


  • 1 lb. ground beef
  • 4 T. Salsa
  • Salt, Pepper, Chili Powder, Cumin, Oregano and a few dashes of Tabasco
  • 4-6 oz. Shredded cheddar or Pepper Jack Cheese

Brown meat and then add salsa and spices.  Spread over crust and sprinkle with remaining cheese.  Bake for about 10 minutes until cheese is melted.  (I turned broiler on for a minute to speed it up a little!)  Serve over lettuce with additional salsa and/or sour cream.

Note: Additional taco toppings like cilantro or black olives would have been a nice touch. (And would have made a prettier picture!)  I think next time I will use the sauce from Chipotle chiles instead of salsa – few carbs, more flavor.  I think the same crust with Italian seasonings and then using pizza toppings would also be very good.  That’s probably my next experiment.  Husband says to share that it gets a thumbs up from him.

I didn’t keep track of the exact carb count for this, but the only thing that lists carbs is the salsa, which would add up to about 6g for the whole pan, 8g if you figure the cheeses and eggs have a trace of carbs.  If you aren’t eating anything with it figure on 1/4 to 1/3 of the pan for your meal for a total of 2-3g!  Very filling!