Click to see a close-up

MEXICAN SPINACH LASAGNA
1 pound ground beef
1 small onion, chopped (2 1/2 ounces)
5 teaspoons Linda's Taco Seasoning
2/3 cup Red Enchilada Sauce
8 ounces cream cheese, softened
1 egg
10 ounces frozen spinach, thawed and drained well
4 ounce can chopped green chiles
6 ounces colby-jack cheese, shredded

Brown the hamburger, onion and taco seasoning; drain the fat and stir in the enchilada sauce. In a medium bowl, blend the cream cheese, egg, spinach and chiles. In a greased 8 x 8" baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with 3 ounces of the cheese then the rest of the meat sauce. Sprinkle with the remaining cheese. Bake at 350 about 30 minutes until hot and bubbly.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 427 Calories; 33g Fat; 25g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/8 Recipe: 320 Calories; 25g Fat; 19g Protein; 6.5g Carbohydrate; 2g Dietary Fiber; 4.5g Net Carbs

This is a Tex-Mex version of my Spinach Lasagna recipe. It's spicy, creamy and yummy. I will also post the counts for 8 servings because it's very rich. Click the photo to see a closeup.


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