Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Squash and Ground Beef Casserole Recipe
    Lost? Site Map

    Mexican Squash and Ground Beef Casserole

    Mexican Squash and Ground Beef Casserole. Photo by MsSally

    1/3 Photos of Mexican Squash and Ground Beef Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
    2. 2
      Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
    3. 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. 4
      Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.

    Ratings & Reviews:

    • on September 24, 2010

      45

      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!).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2010

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2012

      55

      so yummy- we skipped step 4 & mixed in the cheese served it straight from the skillet!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (45)

    Advertisement

    Nutritional Facts for Mexican Squash and Ground Beef Casserole

    Serving Size: 1 (276 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 296.5
     
    Calories from Fat 184
    62%
    Total Fat 20.5 g
    31%
    Saturated Fat 8.8 g
    44%
    Cholesterol 71.1 mg
    23%
    Sodium 186.8 mg
    7%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.9 g
    19%
    Protein 20.8 g
    41%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites