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Spicy Mexican Squash Casserole
This quick Mexican casserole recipe is a simple way to get rid of that yellow squash that shows up in such abundance at the end of the summer. If your garden has been overproducing this year, you are not alone. Check out this easy Mexican recipe, combining tomatoes, yellow squash, ground beef, and zingy Mexican spices. If you fancy making this but you cannot get squash, try zucchini instead because it is just as tasty.
The ingredients are sautéed and combined then everything is transferred into a casserole dish so this beef and squash casserole recipe can bake to perfection. The layer of cheese on top finishes it off just great. Paprika, cumin, garlic, and chili powder are used to add spicy flavor to this yellow squash casserole and the squash is a flavorful vegetable to use in Mexican recipes like this one.
It can be made in a relatively small amount of time, and you do not need to be an expert chef to turn out a fabulous meal, making it great for days when you are in a hurry, and the leftovers are excellent for lunch the next day. Serve with soft corn tortillas or cornbread, and be sure not to forget the salsa.
Mexican Squash Casserole with Tomatoes and Cheese
Ingredients -
1 pound ground beef or Italian sausage
1 tablespoon cooking oil
3 yellow summer squash, sliced
1 small onion, sliced
1 garlic clove, minced
1 can diced tomatoes or 1 pint fresh tomatoes
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper to taste
1 cup cheddar cheese, shredded
Preparation:
Preheat oven to 400 degrees F.
Brown beef over medium heat in a large skillet.
Drain excess fat and set aside.
In the same skillet, heat oil and sauté squash, garlic, and onion over medium heat until tender. Add ground beef and tomatoes, then spices, salt and pepper.
Place in ovenproof baking dish and top with cheese. Bake 15 minutes or until cheese is bubbly.
(Serves 6)
