lus.cious adjective

1. highly pleasing to the taste or smell

Welcome to Luscious Low Carb! A place where low carb recipes are the only thing on the menu. A place where you'll find incredibly delicious food that's simple to make and legal to eat on your plan.

So come in, take a seat and enjoy your stay!

Tuesday, November 2, 2010

Three Cheese Enchilada Bake

I had been in the mood for comfort food and I sure found it in this super cheesy Mexican bake. Perfect for the chilly weather ahead. Enjoy!


1.5 lbs ground beef
2 tbsp chopped onion
2 tbsp chopped bell pepper
1 14 oz can Hatch 5 pepper enchilada sauce
1 8 oz pckg of cream cheese
1 egg
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
1 cup muenster cheese shredded
1/2 cup cheddar cheese shredded
salt and pepper to taste


1. Brown ground beef in a pan until cooked. Drain
2. Add 1 tsp garlic powder, onion powder, cumin, chili powder, salt and pepper to taste and cook for 5 minutes.
3. Add chopped onion and pepper and cook until soft about another 5 minutes.
4. Add the can of enchilada sauce and simmer until heated through.
5. In a separate bowl combine the cream cheese, egg and the remaining 1/2 tsp of garlic powder.
6. In an 8x8 pan layer ground beef mixture, cream cheese mixture, and cheeses until you run out and finishing with the cheese.
7. Bake at 350 F for 25 minutes until cheese is melted and bubbly.

*** I used the Hatch 5 pepper enchilada sauce because it had no added sugars and it had delicious flavor! Please feel free to use another brand of enchilada sauce or even make your own.

The sauce has 3 g net carb per 1/4 cup. The entire can adds 21 carbs to the recipe.

This recipe yields 9 medium servings or 6 large servings.

Net carbs per slice if cut into 9 pieces:  4.28
Net carbs per slice if cut into 6 pieces:  6.42


  1. Great recipe, thanks!! It really satisfied my enchilada craving.

  2. This looks amazing and i cant wait to try it!

  3. I was overly impressed! Excellent!

  4. This looks great. Is it freezer friendly?

    1. You could maybe freeze the cooked ground beef with veggies before you add the enchilada sauce - then finish as a bake on cooking day. But I wouldn't think it would. For me it didn't set.

  5. Mine did not set at all it was soupy kind of like a dip consistency. Did I do something wrong or is that normal? Was still delicious. The kids ate it with some chips.