Mexican Spinach Bake
A lowfat "enchilada" bake without tortillas.
18 oz extra lean ground turkey
5 tsp taco seasoning
8 oz fat free cream cheese
3/4 cup enchilada sauce
1/2 cup reduced fat colby and jack cheese
2 large egg whites
1 small onion, chopped
4 oz green chiles, canned, drained
1 <span class="measurestring" title="package (10 oz)">package</span> frozen chopped spinach, thawed and drained
Brown turkey, onion and taco seasoning. Add enchilada sauce and simmer until thickened, about 5-7 minutes. Set aside.
Pre-heat oven at 350 °F (175 °C). Use non-stick spray to grease an 8 x 8" pan.
In a medium bowl, blend cream cheese, spinach, and egg together until creamy.
In bottom of pan, spread half of the meat mixture until it covers it.
Then spread the spinach mixture on top of the meat, making sure it reaches the edges.
Sprinkle half of the cheese on top. Then add remaining meat mixture and sprinkle the rest of the cheese. Bake in the oven for 30 minutes until set.
in 1 serving of Mexican Spinach Bake.
, 19% carbs, 65% protein.
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