Beef and Spinach Enchilada Casserole
Ingredients
- ½ lb ground beef
- 1 cup fresh salsa, divided
- ½ (6-oz) pkg baby spinach
- 1 tsp ground cumin, divided
- ⅛ tsp salt
- ½ (8-oz) block cream cheese, cubed
- 3 soft taco-size low-carb tortillas (such as Mission)
- ½ (14.5-oz) can unsalted diced tomatoes
- ½ cup shredded Mexican-blend cheese (or use Cheddar)
Instructions
- Preheat oven to 350°F. Cook ground beef in a large nonstick skillet over medium heat until meat crumbles and is no longer pink; drain.
- Add ½ cup salsa, spinach, ¾ tsp cumin, and salt. Cook, stirring occasionally, 2 to 3 minutes or until most of liquid has evaporated and spinach wilts.
- Add cream cheese, and stir until blended; remove from heat.
- Spoon meat mixture onto tortillas. Roll up, and place, seam sides down, in a small baking dish coated with cooking spray.
- Stir together tomatoes, ½ cup salsa, and ¼ tsp cumin; pour over enchiladas.
- Bake 20 minutes. Top with cheese, and bake 5 minutes longer or until cheese melts.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
472
|
472
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 27 | 27 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 979 | 979 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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