Mexican Spinach Bake

For this dish, you alternate layers of taco seasoned meat with layers of a cream cheese and spinach mixture. The result is something akin to a pasta-free lasagna but with the flavors of Mexico instead of Italy. My younger daughter requests this dinner at least once a month. It’s one of her favorites! If you’re avoiding gluten or carbs, definitely try this dish. It may become one of your favorites, too!

Mexican Spinach Bake

Ingredients

1 package fresh baby spinach
1 tbsp olive oil
1 medium onion, chopped
1lb lean ground turkey
1 packet low sodium taco seasoning mix
1 cup salsa
4oz can chopped green chilies, drained
8oz reduced fat cream cheese
2 large egg whites
1/2 cup shredded colby jack cheese

Directions

Preheat oven to 350 degrees. Set cream cheese on a counter so that it can warm slightly before time to blend it with the spinach and egg whites.

Set up pot with water and steaming basket. Bring water to a boil, place spinach in basket, cover pot, and reduce heat to simmer. Allow the steam to fully wilt the spinach, then remove spinach from pot and place on a platter covered in paper towels. Pat or lightly press the spinach with additional paper towels, removing as much excess water as possible. Move spinach to a bowl, and place in refrigerator until needed.

You can save time and avoid cooking fresh spinach by purchasing a bag of frozen chopped spinach instead. If you choose this method, your first step is to thaw and drain the spinach so that it will be ready to use.

Turn your attention to the meat layer. Begin by putting olive oil in a skillet over medium heat. Add onion and cook until pieces begin to turn translucent. Add ground turkey and continue cooking until meat is no longer pink. I suggest using a potato masher to break up the meat as it cooks. When the turkey is fully cooked, add the chopped green chilies and salsa to the skillet. Stir to combine, and allow the meat mixture to simmer while you work on the cheese mixture.

Your cream cheese should be slightly warmed on the counter by now, making it easier to blend the mixture. Combine spinach, cream cheese and egg whites in a bowl until thoroughly blended. Turn off heat for your skillet.

Lightly coat an 8×8 baking dish with non-stick cooking spray. Spread half of the meat mixture in the bottom of the dish. Top with half of the cheese mixture, making sure some of the cheese reaches the edges of the dish. Sprinkle half of shredded cheese (1/4 cup) on top of the cheese mixture. Add the other half of the meat mixture and spread evenly. Top with the other half of the cheese mixture and spread evenly, again making sure some reaches the edges. Top the with remaining half cup of shredded cheese.

Bake at 350 for 30 minutes. Remove from oven and allow the dish to rest ten minutes before cutting. The rest time allows the cheese to set and hold the layers together. Cut into six equal size slices and serve warm. A side salad topped with a zesty vinaigrette pairs well with this dish!