
While I love to make elaborate meals, I have three children who keep me running. There are plenty of nights when I need to keep dinner very simple! Those are the nights I often put casseroles on my menu plan.
I have been trying (roughly) to follow the Trim Healthy Mama eating plan. This recipe for Mexican Turkey Spinach Casserole was created when I decided to adapt another recipe to be “E” meal friendly (low fat, high protein, moderate carbs.)
The cream cheese and taco seasoning combine with spinach and tomatoes to make a nice sauce for the turkey. I like to steam brown rice in a rice cooker to serve with Mexican Turkey Spinach Casserole. A sprinkle of cilantro on top adds the perfect final touch!
- 1 lb ground turkey
- ½ cup onion
- 1 10 oz package frozen spinach, thawed and drained
- 1 8 oz package fat free cream cheese (softened)
- 1 tablespoon taco seasoning
- 10 oz can diced tomatoes with green chiles (drained)
- coconut oil spray
- cilantro
- Preheat oven to 350°.
- Saute turkey and onion in pan until meat is cooked.
- In large bowl, combine cooked turkey, drained spinach, softened cream cheese, taco seasoning and tomatoes. Stir well.
- Lightly spray a 2½ qt casserole dish with coconut oil.
- Pour turkey mixture into dish and cover with foil.
- Bake until heated through and bubbling, about 40 minutes.
- Serve with cilantro sprinkled on top.
- Delicious served over brown rice!
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