Tex-Mex with Spinach Bake
Submitted by gnkparish
Layered Tex-Mex spinach bake with a Bisquick crust, taco-seasoned beef, creamy ricotta spinach, and a bubbly cheddar-sour cream top. Feeds 8 hungry people.
YIELD
8 servingsPREP
60 minCOOK
30 minREADY
90 minPart taco bake, part spinach pie, all comfort food.
This clever layered casserole starts with a soft Bisquick dough pressed into the bottom of the pan as a base.
Taco-seasoned ground beef goes on next, followed by a layer of frozen spinach mixed with ricotta cheese and green onions that adds an unexpected creamy, earthy richness.
The whole thing gets crowned with a cheddar and sour cream mixture bound with egg that bakes into a golden, set topping.
Five distinct layers. One pan. Eight generous servings.
Chef Tips
- Squeeze every last drop of water out of the thawed spinach. Wrap it in a clean kitchen towel and wring hard. Wet spinach is the number one reason casseroles turn soggy.
- Press the Bisquick dough thin and even across the bottom. Thick spots stay doughy; thin spots get crispy.
- Let the casserole rest for a full 5 minutes after baking. The layers need that time to set so they hold together when you cut.
- Serve with salsa, diced avocado, or a dollop of extra sour cream on top for a complete Tex-Mex spread.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Combine baking mix and ½ cup cold water; stir until soft dough forms.
Press dough into bottom of greased 13 x 9 inch baking dish .
Cook ground beef in large nonstick skillet until brown.
Stir in taco seasoning mix (dry) and 1 cup water. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
Spoon mixture over dough.
Combine spinach, ricotta cheese and onions; spread over ground beef mixture.
Combine Cheddar cheese, sour cream and egg; spoon evenly over spinach mixture.
Bake 30 minutes or until set.
Let stand 5 minutes before serving.
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