Mexican Style Squash Medley

Recipe by 16Paws
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons vegetable oil
  • 1 12 - 2
    lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
  • 1
    onion, chopped
  • 3
    garlic cloves, minced
  • 1
    jalapeno, chopped (optional)
  • 1
    (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
  • 1
    (14 ounce) can corn, undrained (or equivalent of fresh kernels)
  • 1
    teaspoon chili powder
  • salt and pepper
  • 1
    cup shredded cheddar cheese (may use pepper jack or monterey jack)
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DIRECTIONS

  • Heat oil in large lidded skillet.
  • Add squash, onion and garlic and saute until tender crisp.
  • Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
  • Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
  • Uncover pan, sprinkle cheese on top. Serve after cheese melts.
  • This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.
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