Mexican Spinach Lasagna

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Get it on Google Play


1 pound ground beef

1 small onion, chopped (2 1/2 ounces)

5 teaspoons Taco Seasoning

2/3 cup Red Enchilada Sauce

8 ounces cream cheese, softened

1 egg

10 ounces frozen spinach, thawed and drained well

4 ounce can chopped green chilies

6 ounces Colby-jack cheese, shredded


1. Brown the hamburger, onion and taco seasoning; drain the fat and stir in the enchilada sauce. In a medium bowl, blend the cream cheese, egg, spinach and chilies. In a greased 8 x 8" baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well.

2. Spread the spinach mixture over the meat layer; top with 3 ounces of the cheese then the rest of the meat sauce. Sprinkle with the remaining cheese. Bake at 350º about 30 minutes until hot and bubbly. Makes 6-8 servings. Can be frozen. Per 1/6 Recipe: 427 Calories; 33 g. Fat; 25 g. Protein; 9 g. Carbohydrate; 3 g. Dietary Fiber; 6 g. Net Carbs.

Bon Appetit!

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