Indian Beef Skillet Dish

Click to enlarge

Click to enlarge

I had some Indian Creamed Spinach made up in my freezer, and wanted to make something new with it for lunch today.  A few moments of deliberating at the refrigerator and freezer resulted in this tasty dish. It is Induction friendly and ever so easy to put together.

INGREDIENTS:

8 oz. ground beef (or lamb if you prefer)

3 large (1½”) mushrooms, chopped

½ tsp. Garam Masala spice blend:  http://buttoni.wordpress.com/2009/07/13/garam-masala-indian-spice-blend/

3/4 c. creamed spinach:  I used this: http://buttoni.wordpress.com/2009/11/16/indian-creamed-spinach/

3/4 c. Monterey jack cheese, grated

DIRECTIONS:    Make your creamed spinach per package or recipe instructions.  You will only need 3/4 c. for this recipe.  Preheat oven to 350º.  In a non-stick skillet, brown the ground beef slowly over med-high heat so as to not need any additional oil (1T. oil if using very lean meat) .   Add mushrooms and Garam Masala.  Cook together until mushrooms are done.  Remove from burner.  Spread 3/4 c. creamed spinach over the meat gently, leaving the outer 1″ of meat uncovered all the way around (much like you would put sauce on a pizza).  Put most of the cheese around the edges so the cheese will melt and bind the meat together and look somewhat like a pizza.  Sprinkle remaining cheese randomly over the spinach in the center.  Pop into 350º oven just long enough to melt the cheese.  I served this with a nice cucumber & tomato salad.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

520 calories

35.8 g  fat

6.1 g  carbs, 1.6 g fiber, 4.5 g NET CARBS

42.3 g  protein

952 mg sodium

132% RDA Vitamin B12, 37% A, 38% B6, 31% cupper, 58% iron, 51% niacin, 43% phosphorous, 45% riboflavin, 53% salenium and 96% zinc.  (VERY HEALTHY DISH!)

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