Mexican spinach & sausage casserole

1 pound bulk pork sausage 10 ounce package frozen chopped spinach, thawed and well-drained 8 ounce cream cheese, softened 1/3 cup sour cream 4 ounces cheddar cheese, shredded 2 teaspoons Seasoning for Tacos 10 ounce can Ro-tel tomatoes, drained (diced tomatoes with green chiles) 1/4 cup canned sliced pickled jalapeños

Brown the sausage; drain the fat. Put in a greased 2 1/2-quart casserole along with all of the remaining ingredients. Mix well and bake at 350º for about 40 minutes or until bubbly and browned on top.

Makes 6-8 servings Can be frozen

Per 1/6 Recipe: 503 Calories; 43g Fat; 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs Per 1/8 Recipe: 377 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

mexicans don't eat spinach.... the only thing green they eat are peppers and guac.