Linda's Taco Bake

Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded (2 cups)
Put all of the crust ingredients in a large bowl and mix with a wooden spoon until smooth. Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

Topping:
1 pound ground beef
3 teaspoons Taco Seasoning
1/4 cup tomato sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded, 2 cups

Brown the hamburger; drain the fat. Stir in the seasoning, tomato sauce and chilies. Spread over the crust. Top with the cheese. Reduce the oven to 350º and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).
Makes 8 servings
Can be frozen
Per Serving: 396 Calories; 31g Fat; 26g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

Optional Toppings:
1/4 cup shredded lettuce per serving (add .14 net carbs)
1 tablespoon sour cream per serving (add .5 carbs)
1 tablespoon salsa per serving (add about 1.5 carbs, depending on the brand)
1 teaspoon Taco Bell taco sauce per serving (0 carbs)
Ripe olives, 3 slices per serving (.5 net carb)
Pickled jalapeño slices, 6 per serving (1 net carb)
Guacamole (varies by recipe - approximately 1 net carb per tablespoon)
I didn't have my digital camera when I first made this recipe so I had no photo. Someone named Becky was kind enough to take a picture for me.

UPDATE 2/11/16: I simplified the crust procedure and removed the cream and one of the eggs.

http://www.genaw.com/lowcarb/taco_bake.html