8 tbsp or 1/2 cup reduced fat cream cheese, softened (8 Condiments)
1/4 cup (2.15 oz) egg beaters (0.125 Lean)
5 tbsp Fat free half and half (5 Condiments)
1/2 teaspoon taco seasoning (.25 Condiment)
8 ounces low fat Mexican cheese blend, shredded (2 Lean)
24.37 ounces 93% fat free Jennie-O ground turkey, cooked (4.875 Lean)
4 teaspoons taco seasoning (2 Condiments)
2 cup (10.52 oz) tomato puree – tomatoes chopped then pureed to equal 1 cup (4 Greens)
4 ounces chopped green chilies (8 Condiments)
4 ounces Mexican cheese blend, shredded (1 Lean)
For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9″x13″ baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible. Bake at 375ºF, 25-30 minutes. Let stand 5 minutes before adding the topping.
For the topping, brown the hamburger; drain fat. Stir in the seasoning, tomato sauce and chilies. Spread over the crust. Top with cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly.
Serve with your favorite veggies!
1 Lean, 3 Condiments, and 1/2 Green per serving (You will need 2 1/2 more greens per serving