1 (10 ounce) package frozen chopped spinach - thawed and drained
4 green onions, chopped
1 (15 ounce) can diced tomatoes with green chile peppers
1 egg, beaten
1 (15 ounce) can diced green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) package shredded Cheddar cheese
1/2 cup chopped onion
2 slices fresh tomato
1/8 cup chopped green bell pepper
1 (2.5 ounce) package taco seasoning mix
1 (8 ounce) can tomato paste
1 cup mayonnaise
1/2 cup sour cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium skillet.
Cut the spinach into 1/4 inch slices. Slice the green onions and onions into 1/2 inch slices. Place the diced tomatoes over the spinach and dice into 1/8 inch pieces. Place the bell pepper on top of the tomatoes and mix with the chicken, green bell pepper, taco seasoning, tomato paste and mayonnaise. Transfer to the prepared skillet.
Melt the butter in a large skillet over medium high heat, saute tomatoes and green bell pepper over medium heat. Stir in the taco seasoning and tomato paste. Remove from heat. Mix in the mayonnaise, sour cream and taco seasoning mixture (the mixture will be a little dry and sticky when mixed with the soup). Stir in flour and whisk to form a thick soup. Pour into a medium baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour. Remove foil from the skillet and sprinkle with chopped green pepper. Bake for about 10 more minutes stirring occasionally. Remove from the heat and allow to cool 15 minutes before serving.
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