Cheesy spinach casserole with chorizo (Caveman Keto) was definitely not the most appetizing-looking thing to come out of my kitchen, but it tasted OK. It’s basically cream cheese, pepper Jack, spinach, Ro-Tel, and browned bulk chorizo sausage (the fresh, Mexican-spiced ground pork, not the cured, dry, Spanish variety).
If you’re someone who doesn’t care that much for spinach unless it’s smothered with cheese or other strong flavors, this is probably going to score high points with you. I actually enjoy spinach plain with no problems, either raw or heated up, so I struggled a little to figure this dish out. It just had so many textures and flavors going on, and I would rather have my plain spinach on salads/wraps, or wilted with butter, and save my cream cheese for other dishes (like dip for veggies, or fat bombs, or LC pancakes). I made it once before (using hot bulk breakfast sausage), and thought it was just OK then. So I thought this time around, it would be better if I made it with chorizo. I wasn’t really impressed and probably won’t make it again. But again, that’s just me. You may love it.
Below is the original recipe, I made half a batch and it fit in a glass pie dish, to come up with 6 servings and it fit perfectly into my macros (I’m doing 6%/75%/19% carbs/fat/protein) 477 cals, 10 g carbs, 3 g fiber (for 7 g net carbs), 38 g fat, 20 g protein:
http://cavemanketo.com/mexican-spinach-casserole/
