Mexican Spinach Lasagna
Low carb Mexican flair for a lasagna with no noodles.
1 1/3 tbsp taco seasoning
8 oz fat free cream cheese
1/2 cup diced green chiles
1 cup reduced fat colby & jack cheese
1 lb extra lean ground beef
2/3 cup red enchilada sauce
2 large egg whites
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, chopped
1 <span class="measurestring" title="package (10 oz)">package</span> frozen spinach, thawed and drained
Brown hamburger, onion, and taco seasoning. Drain the fat and then stir in the enchilada sauce.
In a medium bowl, blend the room temperature cream cheese, egg white, spinach and chiles.
In a greased 8x8" pan, layer 1/2 of the meat mixture to cover pan well.
Spread spinach mixture on top of that, and then sprinkle 1/2 of the shredded cheese.
Place the rest of the meat mixture and spread out. Sprinkle remaining cheese.
Bake at 350 °F (175 °C), for 30 minutes.
in 1 serving of Mexican Spinach Lasagna.
, 17% carbs, 46% protein.
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