Low Carb Mexican Beef and Spinach Casserole

This recipe freezes well and leftovers make a terrific omelet filling.
- Ready In:
- 55mins
- Serves:
- Units:
11
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ingredients
- 1 lb ground beef
- 1⁄2 cup onion
- 10 ounces frozen chopped spinach (thawed and well-drained)
- 8 ounces cream cheese, softened
- 1⁄3 cup sour cream
- 2 teaspoons taco seasoning
- 10 ounces Rotel Tomatoes, drained
- 1⁄4 cup canned sliced pickled jalapeno pepper
- salt and pepper, to taste
directions
- Brown the hamburger and onion; drain fat.
- Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
- Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
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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!1Reply
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