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.
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
Just made this for Saturday evening meal and my husband said "delicious". I will definitely make again. I added a small can of kidney beans as I needed the extra iron and I used Butternut Squash instead of yellow squash as I could'nt get these. I used about a half of a medium sized squash but think a whole squash would have made the whole meal more tasty, the sweetness of the squash really does make the difference in this dish. I also used half an envelope of Taco Mix and added 1 teaspoon of chilli. Overall a real hit and there were requests for seconds. So easy to make.
Great way to use summer squash. Followed closely using fresh tomatoes (no added water) and added chopped green pepper and crumbled day old cornbread on top and then covered with cheese. Baked in same cast iron skillet that was used to brown beef and sauté squash. Cornbread was nice compliment.
so yummy- we skipped step 4 & mixed in the cheese served it straight from the skillet!!
This was really good, really easy and fairly low in carbohydrates (we follow low-carb diets at my house). I loved the blend of flavors; even my s/o, who doesn't like tomatoes, and his son, who doesn't like onions, seemed to like it.
His son and I made it together, and it was quick to prepare (I think it would have been so even without his help).
I didn't cook the squash beforehand because my s/o likes his veggies crisp-tender. In the future, I think I may salt the squash beforehand and add less tomato juice from the can so that there won't be so much water in the bottom of the casserole.
It's still a great recipe. Thank you for sharing!
(I also like your username, since that's what I call my teenaged baby sister sometimes.)
I made this exactly as instructed and it was so good my husband went back for seconds and thirds and said "That was GOOD baby" (woohoo!) The vegetables all came from our garden. I will cut the water back quite a bit next time but I don't think it should be eliminated altogether; it needs a little moisture in the pan while it's in the oven.
This is one of our new favorite meals! It is so delicious and so easy to make!! I have made it about 5 times in the last couple weeks with fresh veggies from the garden and it just tastes so good. I have used canned tomatoes and fresh ones and it works great either way. We also added some fresh green peppers. Thanks for an awesome recipe!!
My DH loved this. I used fresh tomatoes and did not add any water. I did not have smoked paprika, so I used regular paprika and added a 1/2 tsp taco seasoning. I served it with Zucchini Salsa and sour cream. Delicious. Thanks for a great recipe that I will make many times