LOW Carb: Mexi-Melt Casserole

Mexi-Melt Casserole.

Ingredients:

2 pounds ground beef
1 small shallot, minced
1/2 teaspoon garlic powder
8 ounces thick tomato sauce
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa
1 package low carb torillas


Preparation:

Cook beef until browned. Drain. Add shallot, garlic powder, tomato sauce and olives.
Cook over low heat until the shallot is clear.


Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2
the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2-quart
casserole. Cover with remaining cheese. Bake at 350 degrees F for 30 minutes.  Put Tortillas in microwave to soften, eat and be proud of the compliments you will get.


8 servings,  7 grams of carbs per serving

Cook beef until browned. Drain. Add shallot, garlic powder, tomato sauce and olives.
Cook over low heat until the shallot is clear. 


add olives?? I didn't see them in the ingredients---do you use black olives?

One more typo.. Ingredients say tomato paste and recipe say tomato sauce.. Which one. This one does sound like another keeper. I just love your recipes!!

I'm glad someone is keeping me on my toes!

You can add black olives to this...my bad..and thanks for watching!

As for the tomato portion, it is a tomato sauce!  thanks Terri for keeping me solid!

T.

Thank you for this recipe.

I have been fighting an insane Taco Bell urge. I am going to make this recipe this weekend and see if it will fight off my cravings to run for the border lol

Karen

Karen

You can order a Burrito in A  Bowl at  Taco Bell, You can get the tortilla on the side if you have a family member who can eat it, if not just tell them you don't want it.  It is yummy this way.

Ter

Dear Cowboy,

I read your recipes and they look very good. I'm wondering, however, if you are considering the calorie or fat content in these, since you use sour cream and full-fat cheeses. Beef also, if not the extra lean, is both high in calories and fat.

Have you tried these with reduced-fat cheeses? Or ground turkey? Are they still good? 

You might want to mention those options when you post your recipes.

In any event, keep 'em coming.

Thank you.

Debbie

Debbie,

Thank you for the compliments! I do play around with a number of different ingredients, but I'm just a low carb guy, so I generally don't pay pay attention to fats or calories.  After we have WLS our bodies use one system to burn the fat and that's through ketosis, so my goal is only to keep the ketosis fat burning engine alive and burning fat. 

I do pay attention to cholesteral though.  Many of us haven't had our gall bladders out (like me) and I don't want gall stones, so I try to cut some of the cholesteral out of the menus as much as I can.  Most all of my recipes will bust any stall if used strictly together.

I also have a militant low carb menu that puts people back into fat burning mode without losing things that taste good. (The last 2 people on that program lost around 40 pounds a piece in just under 2 months)

Great question though!

T.

Cowboy,

Do you have a website where I can check out these villas--and the militant low-carb menu?

Debbie

T, this sounds very yummy....however, here comes a question....do you use the softened tortillas as a wrap for the mexi-melt??? Thanks in adavance!!!  Patti K.