Posted by: jbiggars63 | January 19, 2012

Fitness Update & Mexican Spinach Lasagna

Still working hard in spin class and weight training along with jogging.  Even Shawna, my wife, has joined in the fun as we train to participate in the 5k Make-A-Wish event in Irving Texas this March 24th (a day after my birthday).  She has never run a race before so off we go!  Here is a wonderful low carb recipe that tastes great on a cold day!  If you want it spicy, add some jalopenos to it!

Click to see a close-up

1 pound ground beef
1 small onion, chopped, 2 1/2 ounces
5 teaspoons Linda’s Taco Seasoning
2/3 cup Red Enchilada Sauce
8 ounces cream cheese, softened
1 egg
10 ounces frozen spinach, thawed and drained well
4 ounce can chopped green chiles
6 ounces colby-jack cheese, shredded

Brown the hamburger, onion and taco seasoning; drain the fat and stir in the enchilada sauce. In a medium bowl, blend the cream cheese, egg, spinach and chiles. In a greased 8 x 8″ baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with 3 ounces of the cheese then the rest of the meat sauce. Sprinkle with the remaining cheese. Bake at 350º about 30 minutes until hot and bubbly.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 427 Calories; 33g Fat; 25g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/8 Recipe: 320 Calories; 25g Fat; 19g Protein; 6.5g Carbohydrate; 2g Dietary Fiber; 4.5g Net Carbs


  1. I’m trying this tonight. It sure looks yummy!!!

  2. I’m not a big cream cheese fan, so I only used a little more than half of the cream cheese mixture. I wish I would have only mixed about half so I could still get all the spinach and cream cheese. Next time I’ll know. It was yummy!

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