Tex Mex Summer Squash
photo by Lil Miss Nikki
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 -3 medium summer squash (zucchini, yellow, or both)
- 1 medium onion
- 3 tablespoons butter (butter gives a richer flavor) or 3 tablespoons olive oil (butter gives a richer flavor)
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup water
- 1 teaspoon chili powder (more if you want it spicier)
- 1⁄2 teaspoon ground cumin
- 4 -6 corn tortillas (optional but good)
- 6 ounces sharp cheddar cheese (grated)
- salt (I don't add any)
directions
- Place butter or olive oil in a large teflon-coated skillet on low heat.
- Wash and cut squash into 1/2 to 3/4 inch cubes and add to skillet.
- Chop onion and add to skillet.
- Cover and turn heat up to medium. Cook with occasional stirring until squash is tender but not soft.
- Meanwhile grate cheese.
- Lightly toast the tortillas, then cut into 1/4 inch wide strips with scissors.
- Pour tomato sauce into a small bowl and add 1/4 cup water.
- Stir spices into the diluted tomato sauce.
- A soon as the squash is tender (about 7-10 minutes) add the tomato sauce mixture. Stir in and cook with lid off until squash is soft and tender and tomato sauce is slightly thickened.
- Stir in tortilla strips, sprinkle grated cheese on top, and cover. Cook on low heat another 2-3 minutes until the cheese is melted and serve.
- As an option you may add 1 or 2 precooked cubed chicken breasts and make this into a main course.
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Reviews
-
This wasn't too bad but just not something me and my family would really care to have again. It's a really cool idea but i think it's just too much squash. Also the toasted corn tortilla got really soggy once you added them which didn't help. SOrry!!! I was really hoping this was going to be a keeper but it just wasn't a hit in our house. Made Fall PAC 2009
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