How 'bout making a huge tossed salad and putting the taco filling on top to
make taco salad?!  It would go a long way and I'm sure your guests would
enjoy it.  :o)

Kelly

Another thought: chili made with black soybeans.

And something else... I don't know how low carb it is, honestly, with
all that salsa and dairy. Certainly it would be lower carb with home
made salsa instead of canned, using tomatoes from a can or unflavored
tomato puree to make that "saucey" texture. I'm sure with a little
ingenuity the dish could be made lower carb.

But for what it's worth it was made by my now mother-in-law, to
appease both a (now former) vegetarian, me, and her husband, an Atkins
follower.

~

Chile Relleno Bake (from one of my Mom in Law's cookbooks)

INGREDIENTS

1 (27 oz) can whole chiles [substitute: pound and a half fresh chiles,
cooked until soft]
1/2 lb Monterey Jack cheese, grated
1/2 lb mild Cheddar cheese, grated [but I use sharp]
1 (28 oz) can or jar mild salsa
1 bunch green onions, chopped
4 eggs, separated
1 1/2 cups light cream (I used Mexican crema fresca, in jar, from deli
section)
4 tablespoons flour
1/2 tablespoon salt
pepper to taste
chopped cilantro (optional)

HERE'S WHAT YOU DO

First: preheat oven to 425

1. Split chilies, remove seeds, fill with jack cheese. Butter 9x13
inch casserole and arrange chiles, then cover with grated Cheddar,
salsa and chopped green onions.

2. Beat egg whites until foamy, add lightly beaten egg yolks, cream,
flour, salt and pepper. Pour egg mixture over the chilies. Bake at 425
for 15 mins. Lower oven temperature to 325 and continue baking for 20
to 30 minutes, or until a knife inserted into the center comes out
clean.

3. Can be served hot or at room temperature. Cover with optional
cilantro before serving. Yield: 8 servings.

Note: can be prepared a day ahead, but mix the egg whites and yolks
together and pour over just before baking.