Serves 6
5.8 effective grams of net grams of carbohydrates per serving.
4 c. eggplant, sliced thin
10 oz. provolone cheese, sliced
8 oz. mozzarella cheese, shredded
1lb. lean ground beef
½ c. chopped onion
3 cloves garlic, sliced
1 c. mushrooms, sliced
½ c. celery, chopped
1 tsp Italian seasoning
16 oz. Low Carb Spaghetti sauce
1. Preheat oven to 350°F.
2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. Peel eggplant & slice it very thin.
3. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. Layer half of the meat mixture, half of the sauce & half of the provolone (lasagne style). Repeat layering with remaining eggplant, meat, sauce & provolone.
4. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.
Cook hamburger meat & onion & taco seasoning. Drain meat & onions & place into bowl add cream of mushroom soup & enchilada sauce. Add chiles & make sure it stirred up well. Place tortilla chips into a casserole pan & place ingredients from bowl in on top of chips. Preheat your oven to 350°F for 10-15 minutes. Place shredded cheese on top of meat mixture in casserole dish; place into the oven & when cheese is melted take out of oven.
Place frozen taquitos in 9″x13″ pan, cover with enchilada sauce. Top with cheese & olives. Bake at 350°F for 35 minutes. Garnish with lettuce, sour cream, &/or tomatoes before serving.
Peel your potatoes & put them on to boil. While they’re cooking, dice up the onion & cook it & the hamburger in a deep frying pan. Once the hamburger & onion is completely cooked, add the can of corn & can of tomato soup & mix well. Put the hamburger mixture into a pre-greased casserole dish & set aside. Heat your oven to 425°F.
Once the potatoes are cooked (20 – 30 minutes), mash them up & add however much butter, milk, salt & pepper that you like in your mashed potatoes. You could also add garlic. Once your mashed potatoes are done, spoon them evenly over the top of the casserole. Dab the potatoes with a bit of melted butter & put your dish in the oven for 20 – 25 minutes until the soup is bubbling up the side.
1. In a stock pot, brown beef with pico de gallo. Add taco seasoning & the amount of water called for by the seasoning packet. Add soup. Stir until the beef has a thick creamy sauce, simmering for about 10 minutes on medium heat.
2. Layer the rest like a lasagna. In a 9″x13″ pan, place a single layer of tortillas. Spoon in half of the meat mixture & cover with half of the cheese. Add another layer of tortillas, the rest of the meat, & then the rest of the cheese.
3. Bake at 350°F until cheese is melted & bubbly. Cut into squares & serve with sour cream, guacamole, & fresh pico de gallo if desired.
Chef’s Note: If your grocery doesn’t carry fresh pico, you can make it yourself by combining finely diced tomatoes, white onions, cilantro, jalapeno, & lime juice. Or just dice up the tomatoes & onions & simply use that.
