Ground Beef Florentine
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photo by Leslie
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![photo by Leslie](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/17/05/19/picynCZNV.jpg)
![photo by Leslie](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/17/05/19/picnrMXVh.jpg)
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 lbs lean ground beef
- 1⁄2 cup onion (finely diced)
- 1 lb frozen spinach (thawed and drained)
- 1 (8 ounce) package Philadelphia Cream Cheese (softened)
- 1⁄2 cup heavy cream
- 1⁄2 cup shredded parmesan cheese
- 2 -3 cups shredded cheese (4 or 6 blend)
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon dry mustard
- 1⁄8 teaspoon nutmeg
- salt and pepper
directions
- Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done.
- In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well.
- Combine the cream cheese mixture and the meat mixture in the large bowl.
- Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese.
- Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.
Questions & Replies
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Reviews
-
I doubled the spices in this, added extra mustard seed, and it still came out very bland. There's a reason that other reviewers are calling for the addition of cayenne. I recommend several cloves of garlic and maybe a little fennel. The recipe probably did not need the heavy cream, and calories could be saved that way. It does taste like a filling for a meat pie or a quiche, so maybe mixed with carbquick it could still be low-carb for dieters.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.