Truly Low Carb TacoSagna

from Cooking TLC: Truly Low Carb Cooking Volume I, ISBN 0971492913

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 ¼ cup.

In a small bowl, whisk together ricotta, sour cream, cream cheese, reserved chili juice, hot sauce, and ½ 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 - 60 minutes, until top starts to brown and crack. Remove from oven and allow to stand for five minutes before serving.

12 servings, each:

Made with tortillas: 327 calories, 21 grams fat (10 grams saturated), 13 grams carb (3 grams fiber), 24 grams protein

Omit tortillas; use 2 cans of chilies: 14 grams carbohydrate (0 g fiber)

Substitute zucchini for tortillas: 305 calories, 20 grams fat (10 grams sat.), 10 grams carbohydrate (3 grams fiber), 21 grams protein

You can make this dish as spicy or mild as you like! Top with some of my Picante sauce, and serve with deep-fried La Tortilla"chips" or cheese crisps and guacamole on the side for a really decadent yet nutritious treat.  Who says Mexican food can't be low carb?! (If you are still trying to lose weight, don't eat all of that food very often at one sitting! I was describing what we ate on our wedding anniversary and birthdays ..... and now, on maintenance.)