Low Carb Mexican Beef and Spinach Casserole

Total Time
55mins
Prep 15 mins
Cook 40 mins

This recipe freezes well and leftovers make a terrific omelet filling.

Ingredients Nutrition

Directions

  1. Brown the hamburger and onion; drain fat.
  2. Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
  3. Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
Most Helpful

My favorite recipe on this site! I changed it a little - no onions and after the ground beef is cooked I add everything to the crock pot and let it cook for a couple of hours. It makes it more of a dip that we eat w/nachos. So much for low carb but it's a hit! I am asked to make it all the time!!

KARA H. October 27, 2011

This was a hit with our family. I did use fresh spinach instead of frozen as that's what I had on hand. I wilted it in the pan after the ground beef and onion were cooked, then threw the cream cheese on top for a bit to get it melty. Then mixed it with everything else in the pan. I can not wait to try it in my omelet tomorrow morning! Thank you so much for posting!

viedvacker June 26, 2014

I have made this several times for my husband and I. I add a can of green chiles to the mix and shredded cheddar to the top. We fill a low carb tortilla with it, add a little taco sauce and eat it like a burrito! UNBELIEVABLE!!!

Kerri328 April 04, 2014