MEXICAN SPINACH & SAUSAGE CASSEROLE
1 pound bulk pork sausage
10 ounce package frozen chopped spinach, thawed and well-drained
8 ounce cream cheese, softened
1/3 cup sour cream
4 ounces cheddar cheese, shredded
2 teaspoons Seasoning for Tacos
10 ounce can Ro-tel tomatoes, drained (diced tomatoes with green chiles)
1/4 cup canned sliced pickled jalapeños
Brown the sausage; drain the fat. Put in a greased 2 1/2-quart casserole along with all of the remaining ingredients. Mix well and 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: 503 Calories; 43g Fat; 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 377 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This is another spin-off of the Mexican Spinach & Hamburger Casserole and is just as good. You won't need to add any salt. The ingredients already have plenty of salt in them.
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