I started with this recipe and made something fairly different based on what I felt like and had on hand. I didn’t drain the spinach or the beef, but instead used guar gum to thicken it into a soupy sauce. It’s pretty tasty.

2 lb ground beef

2 Tbsp. chili powder

6 jalapenos, chopped

10 ounces frozen chopped spinach

1 pint cherry tomatoes, quartered

1 cup creme fraiche

1/2 to 1 tsp. guar gum, depending on how thick you want the sauce to be.
salt and pepper, to taste

Fry the ground beef with the chili powder and the jalapenos until it is no longer pink. Add the spinach and tomatoes and cover the pan. Cook until the spinach is fully thawed. Stir in the creme fraiche. Sprinkle the guar gum over the top and stir it in. Add salt and pepper to taste. Cover the dish and simmer it on low for about 30 minutes. Taste again and adjust the thickness or seasoning to your tastes. Eat.

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