Beef Spinach and Potato Casserole is a fantastic family friendly one dish meal. It can be assembled in advance having it ready to bake when you're ready to eat.
Spicy Beef Spinach and Potato Casserole
Easy Ground Beef Potato Casserole
Spinach is a favorite vegetable at our house and we never really get tired of it, but the expiration date was looming and in the mood or not I needed to use it. I'm sure you all know what I'm talking about. This casserole ended up being a great way to use spinach a little outside of the box, and a tasty one dish meal. It got a two thumbs up from my family. So, I'm passing it along to you, too. You may also enjoy this recipe for Saucy Baked Penne Pasta and Slow Cooked Cowboy Casserole.
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Beef Spinach and Potato Casserole
Servings: 8 servings
- 1 20 0z package refrigerated shredded hash browns
- 2 tablespoon unsalted butter melted
- 1 medium onion diced
- 1 small red bell pepper seeded and diced
- 1 small jalapeno pepper diced
- salt and black pepper to taste
- 1 ½ lb lean ground beef
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 3-4 teaspoon taco or fiesta seasoning
- ¼ cup chopped cilantro
- ½ cup milk
- ½ cup light cream cheese
- 1 ½ cups white queso blanco
- 2 cups fresh organic baby spinach
- 2 cups shredded pepper-jack cheese divided
- ½ cup crushed nacho tortilla chips
- For cilantro-lime crema: In a small mixing bowl, stir until blended. Chill well before serving as a condiment alongside the casserole.
- Preheat the oven to 375°F.
- Spray a 9 x 13 inch glass baking dish with cooking spray and press the hash browns evenly over the bottom of the dish.
- Drizzle a couple of tablespoons of melted butter over the potatoes, season with salt and black pepper, and bake for 15 minutes. Remove from the oven and set aside.
- While the potatoes are baking add the diced peppers and onions to a skillet and saute in a couple of tablespoons of olive oil over medium-high heat until they soften. Season with salt and black pepper to your taste. Add the ground beef and cook until no pink remains. Drain any excess fat from the pan.
- To the cooked ground beef add the minced garlic, Worcestershire sauce, Tex-Mex seasoning, cilantro, milk, cream cheese and queso blanco. Stir well and cook on low heat until the cream cheese melts.
- Lastly, add in the fresh spinach and stir just until it begins to wilt. Toss in one cup of pepper jack then remove the pan from the stove.
- Pour the filling evenly over the potatoes. Top with the remaining shredded cheese. Sprinkle the crushed tortilla chips over the top.
- Bake for 35-40 minutes or until the casserole is bubbly and golden.
For the optional cilantro-lime crema:
- ⅔ cup crema
- 2 tablespoon lime juice
- 2 tablespoon chopped cilantro
- 2 tablespoon finely diced red onion
- ¼ teaspoon salt
Serving: 1serving | Calories: 571kcal | Carbohydrates: 34g | Protein: 36g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1464mg | Potassium: 627mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1748IU | Vitamin C: 18mg | Calcium: 456mg | Iron: 3mg