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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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this dish can be a mainstay, side dish, appetizer, or ? easy to make, and very tasty.. play with the herbs and spices to create your own liking.. I change something every time I make it .. The Turkey is a great substitute too. Read more .. Ingredients:
1 lb hamburger, lean or ground turkey (excellent choice) |
1 lb monterey jack cheese |
1 can cream of mushroom soup |
1 16 oz sour cream |
1 onion |
10 to 15 mushrooms |
2 pkgs frozen chopped spinach |
1 tsp pepper medley or to taste |
salt and or garlic salt (to taste) |
make up some emerils essence mix to use if you like.. and toss some in.. be sure to say bam .. |
note: emerils essence |
essence (emeril's creole seasoning) |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
combine all ingredients thoroughly and store in an airtight jar or container. |
Directions:
1. Chop the onion and mushrooms. Brown the hamburger with the onion and mushroom pieces. Cut the Monterey Jack into cubes and place in a large pot, or crock pot… put the sour cream and mushroom soup in and mix as it heats.. thaw the spinach and drain off the water, then add to the pot… drain the hamburger medley and put it in the pot also..… season with salt, pepper, oregano, and garlic salt.. Emerils essence adds a good flavor also.. let this heat up and melt the cheese in.. stir and serve hot…
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