Mexican Low Carb Spinach And Beef Casserole
|Ground beef||1 Pound|
|Canned jalapenos||1⁄4 Cup (4 tbs)|
|Rotel tomatoes||10 Ounce, drained|
|Sour cream||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened|
|Frozen spinach||10 Ounce, thawed and chopped|
|Onion||1⁄2 Medium, chopped|
Brown the hamburger and onion; drain fat. Put in a greased 2 1/2-quart casserole along with all remaining ingredients. Mix well and bake at 350* for about 40 minutes or until bubbly and browned on top.
I cooked mine for 20 minutes and it was already getting really brown, so it's best to watch it.
Also I mixed everything together in the frying pan before I put it in the casserole dish.
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
(only use 2 tsp for this recipe)
1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
3/8 teaspoon garlic powder
Combine and add to 1 pound browned and drained ground beef. Add a little water, if desired. This will be drier than taco meat made with a commercial mix due to the lack of thickeners. It tastes just as good as the store bought kind and is a lot cheaper to make.
Makes enough for 1 pound ground beef or 4-6 servings
Per batch: 26 Calories; 1g Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs