Beef and Spinach Enchilada Casserole
Wine Recommendation
Black Box Cabernet Sauvignon
Ingredients
- ½ lb lean ground beef
- 1 cup refrigerated salsa, divided
- ½ (6-oz) pkg baby spinach
- 1 tsp ground cumin, divided
- ⅛ tsp salt
- 4 oz cream cheese, cubed
- 3 soft taco-size low-carb tortillas
- ½ (14.5-oz) can no-salt-added diced tomatoes
- ½ cup shredded Mexican-blend cheese
Instructions
- Preheat oven to 350°F. Cook beef in a nonstick skillet over medium heat 8 minutes or until browned and crumbly; drain.
- Add ½ cup salsa, spinach, ½ 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 8-inch baking dish coated with cooking spray.
- Stir together tomatoes, ½ 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 | 3 | |
| Calories |
483
|
483
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 30 | 30 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 15 | 15 |
| Sodium (mg) | 1073 | 1073 |
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