MEXICAN SPINACH CASSEROLE DELUXE
1 pound ground beef, pork or turkey
1/2 medium onion, chopped, 2 ounces
8 ounce cream cheese, softened
10 ounce package frozen chopped spinach, thawed and well-drained
1/3 cup sour cream
2 teaspoons Seasoning for Tacos
10 ounce can Ro-tel tomatoes, drained (diced tomatoes with green chiles)
1/4 cup canned sliced pickled jalapeños
2 roasted red bell peppers, coarsely chopped
4 ounces mozzarella or Monterey Jack cheese, shredded, 1 cup
Salt and pepper, to taste
Brown the meat and onion; drain the fat. Blend in the cream cheese until completely incorporated. Put everything in a greased 2 1/2-quart casserole and mix well. Bake at 350º for about 40 minutes or until bubbly and browned on top.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 412 Calories; 32g Fat; 23g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
Per 1/8 Recipe: 309 Calories; 24g Fat; 17g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
This is a slight variation of the Mexican Spinach & Hamburger Casserole. I had some shredded mozzarella cheese that needed to be used up so I threw that in. I also added the roasted red bell peppers. They gave the dish a really nice flavor. I used ground pork this time.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.