Mexican Spinach Casserole
Author: Caveman Keto
Serves: 12
- 2 Lbs Ground Pork
- 2 Cans Rotel, drained
- 8 oz Shredded Mozzarella Cheese
- 1 Medium Onion (375g)
- 1 Green Pepper (220g)
- 10 Tbsp Sour Cream
- 16 Oz Cream Cheese
- 4 tsp Taco Seasoning
- To Taste Sliced Jalepenos
- 20 oz Spinach, drained
- Dice the peppers and onions, cook in some oil until translucent
- (Optional) Chop up some jalapenos and add to the peppers and onions
- Transfer peppers and onions into a large prep bowl
- 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
- Move the spinach to the prep bowl
- Add ground pork to the pan, cook until browned
- Add taco seasoning and mix
- Transfer to the prep bowl
- Drain the Rotel and add to the prep bowl
- Add sour cream, mozzarella and cream cheese to prep bowl, mix
- Transfer to either one large baking dish or an 8" square and a 9x13
- Bake for 40 minutes at 350
For less carbs, reduce onions and peppers and / or use a lower carb taco seasoning.
Serving size: 1 Calories: 403 Fat: 27 Carbohydrates: 11 Fiber: 3 Protein: 26
Recipe by Caveman Keto at https://cavemanketo.com/mexican-spinach-casserole/
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