MEXICAN SPINACH CASSEROLE
Provided by Caveman Keto
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- 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
Nutrition Facts : Serving size 1 Calories
LOW CARB MEXICAN BEEF AND SPINACH CASSEROLE
Make and share this Low Carb Mexican Beef and Spinach Casserole recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the hamburger and onion; drain fat.
- Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
- Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
MEXICAN POBLANO, SPINACH, AND BLACK BEAN "LASAGNE" WITH GOAT CHEESE
Categories Bean Cheese Leafy Green Pepper Tomato Fry Sauté Vegetarian Goat Cheese Spinach Fall Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 26
Steps:
- Prepare chiles:
- Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.) Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chiles in same manner, then let stand 20 minutes.
- When cool enough to handle, peel chiles, then open flat and discard seeds and stems, wiping with paper towels or dunking in a bowl of water briefly, if necessary, to remove seeds. If chiles taste very spicy, cut out ribs with scissors to make them milder.
- Make tomato sauce:
- Purée tomatoes with juice, garlic, cilantro, sugar, and salt in a blender. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.
- Make goat cheese sauce:
- Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes. If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote. Return cream to pan. Whisk in goat cheese and salt and heat over low heat, whisking until smooth.
- Make spinach filling:
- Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool. Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.
- Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then sauté spinach and raisins, stirring, 2 minutes. Stir in salt and transfer filling to a plate.
- Fry tortillas and assemble dish:
- Preheat oven to 350°F.
- Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then fry tortillas 2 halves at a time, turning over once, until just crisp, about 1 minute total. Transfer tortillas to paper towels to drain.
- Spread 1/4 cup tomato sauce over bottom of casserole dish. Arrange half of tortillas on top, then spread another 1/4 cup tomato sauce on top and sprinkle evenly with black beans. Arrange 4 poblanos flat over black beans to cover, then spread half of spinach filling evenly over chiles and drizzle with 1/4 cup goat cheese sauce. Make another layer with 4 chiles, remaining spinach filling, and another 1/4 cup of goat cheese sauce, then cover with remaining 4 chiles.
- Cover chiles with remaining tomato sauce, spreading evenly, then top with remaining tortillas. Cover tortillas with remaining goat cheese sauce, spreading evenly.
- Bake lasagne, covered with foil, in middle of oven until bubbling and heated through, 25 to 30 minutes.
- Preheat broiler. Remove foil and broil about 3 inches from heat until top is bubbling and beginning to brown, about 2 minutes.
- Available at Latino markets and Kitchen/Market (888-468-4433)
MEXICAN-STYLE LASAGNA
This Mexican casserole layered with tortillas has the heft of Italian lasagna and is just as tasty.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
- Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
- Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 446 g, Fat 21 g, Fiber 10 g, Protein 21 g
MEXICAN SPINACH DIP
A hot, easy-to-make dip that always draws requests for the recipe. Any flavors of diced tomatoes with green chilies can be used to vary the flavor and spiciness. I usually use one Milder and one Mexican so everyone can enjoy.
Provided by LISSALEONE
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly.
- Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 2.7 g, Cholesterol 20.1 mg, Fat 6.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 283.2 mg, Sugar 1 g
ABUELO'S SPINACH CASSEROLE
Make and share this Abuelo's Spinach Casserole recipe from Food.com.
Provided by Molly53
Categories Spinach
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Braise spinach in stock pot until limp but still bright green.
- Place spinach in strainer and press to remove all water.
- Brown bacon in saucepan and drain, discarding drippings.
- Add butter to bacon in pan.
- Add mushrooms, chipotle purée, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
- Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring constantly.
- Place spinach in cheese mixture and stir well.
- Add corn and stir well.
- Cook for an additional three minutes stirring continually.
- Place in casserole sprayed with cooking spray and top with grated cheese.
- Heat in oven until cheese is melted.
Nutrition Facts : Calories 396.6, Fat 20, SaturatedFat 9.5, Cholesterol 48.2, Sodium 1153.5, Carbohydrate 35.9, Fiber 9.4, Sugar 5.9, Protein 26.1
HOT MEXICAN SPINACH DIP
Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.
Provided by Linda
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 56
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
- Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Nutrition Facts : Calories 40 calories, Carbohydrate 1.4 g, Cholesterol 9.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 99.8 mg, Sugar 0.8 g
GREEK SPINACH BAKE
Spanakopita is the Greek name for this traditional dish featuring spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. -Sharon Olney, Galt, California
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.
Nutrition Facts : Calories 262 calories, Fat 13g fat (7g saturated fat), Cholesterol 178mg cholesterol, Sodium 838mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
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