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

5 5

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!!

5 5

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!

5 5

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!!!