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.
- 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 1/2 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
- In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
- Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
- 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.
- Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.
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!).
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.
so yummy- we skipped step 4 & mixed in the cheese served it straight from the skillet!!