Mexican Style Squash Medley

Name: Mexican Style Squash Medley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 1/2-2 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)

(5)

Recipe by 16Paws

This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons vegetable oil
1 ¹⁄₂ - 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)

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.

Submit a Recipe Correction