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For the crust, beat the cream cheese and egg beaters until smooth. Add the half and half and taco seasoning. Grease a 9"x13" baking dish; spread the shredded Mexican cheese over the bottom. Pour the cream cheese mixture over  the shredded cheese as evenly as possible. Bake at 375ºF, 25-30 minutes. Let stand 5 minutes before adding the topping.

For the topping, brown the  ground beef; drain fat. Stir in taco seasoning, tomato sauce and chilies. Spread over the crust. Top with 1 cup Mexican cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly.
Serve with your favorite veggies!
Ingredients
  • subheading: Crust:
  • ½ cup reduced fat cream cheese, softened (8 Condiments)
  • ¼ cup eggbeaters (⅛ Leans)
  • 5 tbsp Fat free half and half  (5 Condiments)
  • ½ teaspoon taco seasoning (1 Condiment)
  • 2 cups reduced fat Mexican cheese blend, shredded (2 Leans)
  • subheading: Topping:
  • 35 oz 93% lean ground beef, uncooked ~ 24 oz cooked (4 and 7/8 Leans)
  • 5 teaspoons taco seasoning (10 Condiments)
  • 1 cup tomato puree (4 Greens)
  • 4 ounces chopped green chilies (1 Green)
  • 1 cup reduced fat Mexican cheese blend, shredded (1 Lean)
Steps
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