Rustic Italian Beef and Spinach Bake
A comforting dish combining hearty ground beef, earthy spinach, and creamy cheese, perfect for family dinners or gatherings.
Ingredients
For the bake
- 1 tablespoon olive oil For sautéing and adding richness.
- 1 small yellow onion, diced Adds sweetness and depth.
- 3 cloves garlic, minced Provides aromatic warmth.
- 1 pound lean ground beef The heartiness of this dish.
- 1 teaspoon Italian seasoning A blend that brings classic Italian flavor.
- 1/2 teaspoon sweet paprika Adds a mild smokiness.
- 6 ounces fresh baby spinach Offers a vibrant, earthy note.
- 10 ounces frozen cauliflower rice, cooked A healthy base.
- 1 cup sour cream Brings creaminess and tanginess.
- 1 tablespoon butter, room temperature Enhances the richness.
- 1/2 teaspoon dried basil Adds an herbal twist.
- 2 to 3 tablespoons milk, if needed Adjusts creaminess and texture.
- 8 ounces shredded Italian blend cheese For a gooey, melty topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Add the diced onion and cook for about two minutes until translucent.
- Stir in the minced garlic and cook for just 20 seconds, without browning.
- Add the lean ground beef, seasoning with Italian seasoning, sweet paprika, salt, and pepper. Cook while breaking the meat apart until browned.
- Add fresh spinach, cooking until wilted, then drain excess liquid and set aside.
- In a 9x13-inch baking dish, combine the cooked cauliflower rice, sour cream, butter, and dried basil. Mix until creamy, adding milk if necessary.
- Incorporate the beef and spinach mixture into the creamy rice, stirring to combine.
- Top with shredded cheese evenly.
- Bake for 22 to 25 minutes or until bubbly and cheese has melted.
- Rest for 7 to 10 minutes before serving.
Notes
Consider adding red pepper flakes for heat, or adding chopped sun-dried tomatoes or mushrooms for extra flavor. For a special occasion, top with fresh herbs before serving. Leftovers can be stored in the refrigerator for up to three days.