Modified Low Carb Enchilada Casserole

While the original recipe for this is good, it was still a bit high in carbs, even for a low carb meal.  I have made a few modifications to it, which brought the carb count down to 4 carbs per serving.  Below are my modifications.  I hope you enjoy!

• Crust:
• 2 oz · cream cheese
• 2 · eggs
• 1 cup · grated cheddar cheese
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• For the enchilada filling:
• 2 pound ·grass fed ground beef 
• 8 oz · can diced tomatoes, no sugar
• 1 package Frontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic
• 1 cup · grated cheddar cheese
• salt and garlic powder to taste

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• 1 preheat oven to 350°
• 2 Mix crust ingredients together and pour into a 9x13 dish sprayed with nonstick spray.  Sprinkle with Himalayan sea salt and garlic powder per your taste.
• 3 bake crust for 30-35 minutes until golden brown
• 4 brown hamburger meat and add all remaining enchilada filings except cheese.
• 5 pour enchilada filling over baked crust.
• 6 top with remaining cheese
• 7 bake for an additional 20 minutes put until bubbly.