Mexican Squash and Ground Beef Casserole

Total Time
1hr
Prep 15 mins
Cook 45 mins

A simple combination of yellow squash, ground beef, and Mexican spices. A great way to use up the bounty of summer squash in the garden.

Ingredients Nutrition

Directions

  1. In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
  2. Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
  3. Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
  4. Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.
Most Helpful

4 5

Following others' comments, I made some major adjustments, including: used 1 can Ro-tel plus 1 can diced tomatoes, both drained; no additional water; omitted smoked paprika; used 2 cloves garlic and also ended up adding about 1/4 or 1/2 tsp. garlic powder; used 1 Tablespoon chili powder; added about 1/2 to 1 tsp. oregano. With those modifications, it was declared delicious by my DH (and me!).

3 5

The flavor of this dish was pretty good. I agree that draining the tomatoes is a good idea. Mine turned out a little watery as some people had mentioned. Over all pretty good. I'd also probably increase the veggies, or parhaps even use spaghetti squash.

5 5

loved this. browned hamburger with onion and added a green pepper I had to use. Followed others and used rotel and diced tomatoes, both cans drained well. I used two cans of yellow squash (drained as well). And then, drained a can of kitchen-sliced green beans. <br/><br/>I put it together at three thirty and decided to throw it all in the crock pot while I took a nap. Set it on high for two and a half hours. At six, I turned the heat down to "keep warm" and threw in the cheese. In about five minutes, it was melted and we dug in. <br/><br/>It was so very good; thank you much from a grateful low-carber