Low Carb Mexican Beef and Spinach Casserole
11
People talking
This recipe freezes well and leftovers make a terrific omelet filling.
- Ready In:
- 55mins
- Serves:
- Units:
11
People talking
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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I added chopped green chilies in lieu of the jalapenos and topped it with shredded cheese for the last 10 minutes of baking. It is very filling and made plenty for lunches tomorrow. Thanks for a good recipe.Reply
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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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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!!!1Reply
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Very good recipe. I used fresh spinach instead of frozen. I cooked everything on the stove and baked it for 25 mins.Reply -
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