Saturday, March 08, 2008

Mexican Food - The Low Carb Way

Here are a couple of recipes that guests always love. Note: These dishes are low GI and "lower" carb than most Americans eat however they are probably not appropriate for induction-phase LCers.

Chili Relleno Casserole with Beef


  • 1 lb ground beef
  • 1/2 onion chopped
  • dash of cumin (to taste)
  • 5 eggs
  • 1/2 cup milk
  • 1 lb grated cheese (cheddar, Mexican blend, pepperjack, etc)
  • 1/4 cup flour
  • 1 can whole green chiles

Brown the ground beef in a pan, seasoning to taste. Add chopped onion and cumin.

Mix eggs, milk and flour with a mixer until smooth.

In a casserole dish, alternate putting down a layer of ground beef and a layer of chile until done. Pour egg mixture over the top, allowing it to soak in. Sprinkle cheese on top and bake in 350 degree oven for 50-60 minutes.



  • Beef or chicken or turkey
  • Old El Paso Enchilada Sauce (Red goes well with beef, green with chicken)
  • 1/2 chopped onion
  • Shredded Monterey Jack cheese

If beef, brown with onion and drain fat.

If chicken, add a dash of sherry and microwave for 4 to 5 minutes, then shred and mix with chopped onion.

Add monterey jack cheese to the filling and a bit of Old El Paso enchilada sauce and mix it.

Soak corn tortillas in enchilada sauce, making sure to coat both sides. Put tortillas in bottom of a flat pan and spoon in fillings. Roll tortillas in pan, cover with sauce and cheese.

Bake at 360 for 30 to 40 minutes (until top becomes deliciously brown).

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