Low Carb Mexican Beef and Spinach Casserole
Satisfy your craving for bold, comforting flavors with this Low Carb Mexican Beef and Spinach Casserole, a perfect weeknight dinner that's both wholesome and delicious. Packed with seasoned ground beef, sautéed onions, and fresh spinach, this casserole is elevated with a creamy layer of melted cream cheese and rich shredded cheddar and Monterey Jack cheeses for ultimate indulgence. With a vibrant kick of chili powder, cumin, and paprika, it delivers a satisfying spicy edge while staying low in carbs, making it a keto-friendly option that doesn’t compromise on taste. Topped with bubbling, golden cheese and optional fresh cilantro, this hearty dish is easy to prepare in just 45 minutes and serves six—ideal for family meals or meal prep. Enjoy the fusion of nutritious ingredients and Mexican-inspired flavors straight from your oven!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 cups Fresh spinach, roughly chopped
- 1 14.5-ounce can Diced tomatoes, drained
- 4 ounces Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess fat.
Season the beef mixture with cumin, chili powder, paprika, salt, and black pepper. Stir well to combine.
Add the diced tomatoes to the beef mixture and simmer for 3-4 minutes.
Reduce the heat to low and mix in the softened cream cheese until fully melted and combined.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat.
In a 9x13-inch baking dish, spread the beef and spinach mixture evenly.
Top with shredded cheddar cheese and Monterey Jack cheese, distributing evenly.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped fresh cilantro if desired and serve warm.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 25.1 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2191 mg | 169% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4305 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
