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MEXICAN SPINACH & HAMBURGER CASSEROLE
Nb persons: 6
Yield:
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| MEXICAN SPINACH & HAMBURGER CASSEROLE | |
| 1 pound | ground beef |
| 1/2 medium | onion, chopped, 2 ounces |
| 10 ounce package | frozen chopped spinach, thawed and well-drained |
| 8 ounce | cream cheese, softened |
| 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 |
| Salt, to taste | |
| pepper, to taste | |
Brown the hamburger and onion; 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: 315 Calories; 25g Fat; 17g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 236 Calories; 19g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
I got the idea for this from a dip recipe that was in the newspaper. It's quite hot and spicy and everyone liked it. My non-veggie eating son said "You can make this again anytime". Next time I might try adding a pound of pork sausage, browned along with the hamburger.
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