1 1/2 lbs. ground beef, cooked, drained, rinsed
1/2 c. onion, chopped
16 oz frozen, cut spinach, thawed & drained, optional
8 oz. cream cheese, softened, cut into 4 blocks
14 oz. can Rotel tomatoes, drained
1 c. whole kernel corn, drained
shredded cheese (cheddar, colby jack, monterey jack)
Combine beef and onion in skillet until onion is translucent. Add spinach to meat mixture , if using, and cook a few minutes more. Season with salt and pepper, to taste. Stir in cream cheese, tomatoes, and corn. Pour into a sprayed 2 qt casserole dish. Sprinkle cheese on top. Bake in 350 oven for 20 minutes. Serve with sour cream, jalapenos, hot sauce, tortilla chips, fritos, etc...I also served with Mexican caviar, fruit salad, sangria, and lemon icebox pie. It would also be good with Mexican cornbread.
*can also be made as an Italian recipe by switching out ingredients.
1st pic: in skillet; 2nd pic: in sprayed dish topped with cheese; 3rd pic: after baking; 4th pic: ready to eat; 5th pic: my son made it into loaded nachos!
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