Lunch: Spinach and Beef Enchiladas

Bring more color and vitamins to a classic Mexican casserole with the addition of spinach. Your family will never know!

This recipe includes superfoods such as:

Spinach

Health benefits of Spinach and Beef Enchiladas

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 box (9 oz) frozen spinach
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/2 teaspoon ground cumin
1/2 teaspoon garlic-pepper blend
1/2 cup sour cream
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (11.5 oz) Old El Paso™ flour tortillas (8 tortillas)
1/2 cup Old El Paso™ Thick 'n Chunky salsa

Instructions

Heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown.
Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup beef mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1 cup cheese.
Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.

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