Recipe Friday: Mexican Hamburger Casserole
Posted October 1, 2010on:
This one screams “one-pot ‘70’s dish comfort food”. (Not that there’s anything wrong with that!) But wait, there’s more! It contains the goodness of spinach and tomatoes, yet they’re hidden by a (lightened) yummy, creamy sauce that even picky eaters will enjoy. I love this casserole, and so have others that have tried it.
If you don’t do beef, it also works with ground turkey. I imagine it also works with veggie crumbles. Oh, and leftovers reheat wonderfully!
Mexican Hamburger Casserole
adapted from the internet
1 lb lean ground beef (or turkey or veggie crumbles)
1 large onion, chopped
1 tsp cumin
2 tsp chili powder
(dash cayenne if desired for extra spiciness)
1 10 oz package frozen spinach, thawed and drained
1 15 oz can black beans, drained and rinsed
1 can RoTel (or other) Mexican-style tomatoes, drained
1/3 c light sour cream
1 8 oz package light cream cheese, softened
1. Preheat oven to 350.
2. In a large skillet, brown the meat over medium heat, along with the onion. When the meat is thoroughly cooked, add the cumin and chili powder (and cayenne if desired) and thoroughly mix in. Turn off heat. Add remaining ingredients one at a time, and stir until thoroughly blended.
3. Pour mixture into oiled 8×8 casserole dish. Bake for 30 minutes or until bubbly.
Great way to get beans and veggies into picky eaters! It’s a great casserole to keep you warm during the winter.