LOW CARBOHYDRATE MAIN COURSES
TRULY LOW CARB TACOSAGNA
13g total carbs; 21g total fat
All Fat and Carb Values Are Approximate.

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Recipe by Karen Rysavy

• 11/2 pounds ground beef, pork, elk, venison, sausage, chorizo, or some combination
  
• 1.25 ounce package of taco seasoning mix
  
• 27-ounce can of whole green chilies (Drain and reserve 2 tablespoons of the canning juice)
  
• 15-ounce container ricotta cheese
  
• 1/4 cup sour cream
  
• 4 ounces cream cheese
  
• 1/2 cup water
  
• 2 tablespoons hot sauce -- I use red Tabasco™
  
• 4 low-carb tortillas or 2 medium zucchini, sliced lengthwise

• Preheat oven to 350° 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 1/4 cup.
  
  
• In a small bowl, whisk together ricotta, sour cream, cream cheese, reserved chili juice, hot sauce, and 1/2 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 to 60 minutes, until top starts to brown and crack.
  
  
• Remove from oven and allow to stand for five minutes before serving.
  
  
• Makes 12 servings.

Per serving (made with tortillas): 327 Calories; 13g Carbohydrates; 3g Fiber; 21g Fat (10g Saturated Fat); 24g Protein.
All Fat and Carb Values Are Approximate.

Omit tortillas and use 2 cans of chilies: 14g Carbohydrates; 0g Fiber

Substitute zucchini for tortillas: 305 Calories; 20g Fat (10g Saturated Fat); 10g Carbohydrate; 3g Fiber; 21g Protein.

	About Karen Rysavy: Karen Rysavy is the author of Cooking TLC: Truly Low Carb Cooking Volume 1. Visit her online at www.TrulyLowCarb.com.

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