Beef and Spinach Enchilada Casserole
Ingredients
- 1 lb ground beef
- 2 cups fresh salsa, divided
- 1 (6-oz) pkg baby spinach
- 2 tsp ground cumin, divided
- ¼ tsp salt
- 1 (8-oz) block cream cheese, cubed
- 6 soft taco-size low-carb tortillas
- 1 (14.5-oz) can no-salt-added diced tomatoes
- 1 cup shredded Mexican-blend cheese (or use Cheddar)
Instructions
- Preheat oven to 350°F. Cook beef in a large nonstick skillet over medium heat 8 minutes or until browned and crumbly; drain.
- Add 1 cup salsa, spinach, 1½ 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 13- x 9-inch baking dish coated with cooking spray.
- Stir together tomatoes, 1 cup salsa, and ½ 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 | 6 | |
| 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 Calorie Meal Plan
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