Low Carb Mexican Beef and Spinach Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe freezes well and leftovers make a terrific omelet filling. 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:
1. Brown the hamburger and onion; drain fat.
2. Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3. Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
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