Mexican Squash and Ground Beef Casserole
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.
- Ready In:
- 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.
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This was fantastic!! My garden is over abundant with squash right now so I'm always looking for new ways to use it. This absolutely fit the bill. For our personal taste I added a touch more cumin and a small can of diced jalapenos. Also just to not heat up my kitchen (100* outside) instead of putting it in the oven I just added the cheese on top and covered with a lid until it was melted, 3-4 minutes. Absolutely delicious! Thank you for the new squash recipe, I know I'll be making this a lot.Reply
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