Enchilada Bake (MM Neutral)

Seasoning for Tacos
*  1 teaspoon chili powder
*  3/4 teaspoon paprika
*  3/4 teaspoon cumin
*  1/2 teaspoon onion powder
*  1/2 teaspoon salt
*  3/8 teaspoon garlic powder (I left out the salt and used garlic salt instead of garlic powder)
*  Pinch cayenne

Mix together in a small bowl and set aside.

Crust:
*  4 ounces cream cheese, softened (I used low fat Philadelphia)
*  2 eggs (1/2 cup egg beaters will work)
*  1/2 teaspoon Seasoning for Tacos
*  8 ounces cheddar cheese, shredded low fat

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese; mix well. 

Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

Topping:
*  1 pound ground beef
*  Rest of Seasoning for Tacos
*  7 to 8 1/2 ounces enchilada sauce (look for imported Mexican tomato sauce - the kind I found was in a can just over 7 oz, and had less than 1 carb per serving and all the same seasoning as the American higher carb enchilada sauce)
*  4 ounce can chopped green chiles
*  8 ounces cheddar cheese, shredded low fat

Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and chilies. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly. Serve with the garnishes of your choice (we did sour cream!)

Makes 8 servings
Can be frozen