Hot Tamale Sausage Casserole – Wheat Free and Low Carb
HOT TAMALE SAUSAGE CASSEROLE
THAT’S A HOT SPINACH AND SAUSAGE CASSEROLE RECIPE!
This may not be one of the prettiest looking casseroles around, but I’ve got to give credit to Linda’s Low Carb recipe website for this amazing, low carb and wheat free spicy sausage casserole.
This one is one hot tamale of a dish!
Not only will you get downright toasty feeling with this spicy low carb Mexican dish, it’s got some frozen spinach thrown in, so we’re going closer, closer, closer to a healthy family dinner recipe that is just right for everyone.
I made it and can tell you specifically that you hardly even notice the spinach. You’ll be too busy downing the milk to keep your tongue from catching fire.
Come to think of it, I did alter Linda’s recipe just a tad, adding an extra can of green chili pimentos. If you want your meal slightly less spicy for the younger ones in your family or a faint hearted spouse, just omit those.
What makes this wheat free and low carb dish even nicer is that it’s a cheap and easy recipe to make too.
Low carb Mexican recipe is low carb AND low cost!
With a winning combination like that, it’s hard to go wrong with this tasty low carb, wheat and gluten free recipe.
Make all your low carb Mexican recipes (and every other recipe you make too) look beautiful in this 2.5 qt. Rachel Ray stoneware casserole dish!
Hot Tamale Spinach and Sausage Casserole
- 1 pound bulk pork sausage
- 10 ounce package frozen chopped spinach, thawed and well-drained
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 4 ounces cheddar cheese, shredded
- 2 tsp. taco seasoning (For wheat and gluten free diets, check the label. McCormick’s taco seasoning is usually free of gluten, and so are many other companies that make taco seasoning, but check to be sure.)
- 10 ounce can chopped tomatoes with green chiles
- Small additional can of green chiles (optional, depending on if you need your tongue in the next day or two)
- 1/4 cup canned sliced pickled jalapenos (I could mark this ingredient as optional, but I don’t think I’ll do that. It was too good with them.)
- Brown the sausage in a large skillet. Remove from the heat; drain the fat; then add and mix all the remaining ingredients to the sausage, still off the heat of course. Yes, if your skillet is big enough, just mix it all together right in there. Why dirty up another dish!
- Pour into a buttered or sprayed 2 1/2 cup casserole dish.
- Bake uncovered at 350 degrees for 40 minutes.
Makes: 6 – 8 servings.
Recipe adapted from Linda’s Low Carb Mexican Recipe Mexican Spinach and Sausage Casserole.
If it’s just the two of you at dinner tonight, be sure to place the leftovers in the refrigerator and have some for your lunch the next day. Add double milk to your drinking glass though. Just saying…
If you like this quick and easy recipe, be sure to check our other recipes here at The New American Home @ padoozles.com. We are healthy minded, always short on time, and poor about half the time. You’ll probably find something here that suits you and your family whatever your budget, time, and taste might be on any given day!
If you like this recipe, check out our other sausage recipes and/or low carb recipe ideas, share this post with others as much as you can, and please follow The New American Home with Chris Stevens on social media or email. Thanks!