Mexican Spinach Casserole

Ingredients

• Ground pork

  Fresh, raw

  32 oz or 904g

• Rotel Chunky Diced Tomatoes & Green Chilies

  Ro*Tel

  5 servings or 625g

• Mozzarella cheese

  Part skim milk, low moisture

  8 oz or 227g

• Onions

  Sweet, raw

  1 onion or 331g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Sour cream

  Reduced fat

  10 tbsp or 150g

• Cream cheese

  16 oz or 454g

• Dry taco seasoning mix

  Campbell soup company, pace

  4 tsp or 4g

• Jalepenos

  Sliced - Great Value

  1 oz or 28g

• Spinach

  Cooked, boiled, drained, without salt

  20 oz or 567g

Directions

1. Dice the peppers and onions, cook in some oil until translucent
2. (Optional) Chop up some jalapenos and add to the peppers and onions
3. Transfer peppers and onions into a large prep bowl
4. Add the spinach to the pan and cook until thawed (optionally, microwave and drain), try to remove as much moisture as possible from the spinach
5. Move the spinach to the prep bowl
6. Add ground pork to the pan, cook until browned
7. Add taco seasoning and mix
8. Transfer to the prep bowl
9. Drain the Rotel and add to the prep bowl
10. Add sour cream, mozzarella and cream cheese to prep bowl, mix
11. Transfer to either one large baking dish or an 8" square and a 9x13
12. Bake for 40 minutes at 350
13. Recipe by: Caveman Keto (source: http://cavemanketo.com/mexican-spinach-casserole/)

Similar Foods

• Mexican Casserole
• Mexican Skillet Casserole
• Mexican Breakfast Casserole
• Mexican Chicken Quinoa Casserole
• Refried Bean Mexican Casserole
• Vegan Oven-Baked Mexican Quinoa Casserole