Mexican Squash and Ground Beef Casserole

KelBel's Note:

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.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 lb ground beef or 1 lb Italian sausage
• 1 tablespoon oil
• 3 medium yellow squash , sliced
• 1 small onion , sliced
• 1 garlic clove , minced
• 1 (14 ½ ounce) can diced tomatoes , undrained (OR 1 pint fresh tomato, diced and 1/2 cup water)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• salt and pepper
• 1 cup cheddar cheese

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.

Reviews

[McBeth2346]

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!).

[LindseyCockrell]

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.

[Chef MarcyMoll]

Very good. I followed the suggestion of someone else and added a can of Rotel with green chilies and 3 chopped up Roma tomatoes. I skipped the 1/2 cup of water. I loved it...hubby found it a little hot so next time I will use only about 1/2 tsp of chili powder. I also doubled the cheese and used shredded taco style cheese. I did not bake this, just prepared in a frying pan on the stove. I would bet it would be great over cooked rotini or macaroni noodles and baked in the oven, but with 90 degree weather here I wasn't about to turn that on!