Tex-Mex Squash Casserole with Rotel® recipe

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Ingredients

1 pound ground beef
1 (1 ounce) package taco seasoning
1 tablespoon vegetable oil
3 medium yellow squash, sliced
1 small onion, sliced
1 clove garlic, minced, or to taste
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 pinch salt and ground black pepper to taste
1 cup shredded Mexican cheese blend

Nutrition Info

293.9 calories
carbohydrate: 11.4 g
cholesterol: 68.9 mg
fat: 19.1 g
fiber: 2.9 g
protein: 19.3 g
saturatedFat: 9.1 g
servingSize: -
sodium: 781.6 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet, mixing in taco seasoning as directed on the package, until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside on a plate.

  3. Heat oil in the skillet over medium heat. Mix in squash, onion, and garlic, saute until tender, 5 to 7 minutes. Add beef and diced tomatoes to the skillet. Season with cumin, chili powder, paprika, salt, and pepper. Transfer mixture to an oven-proof casserole dish. Top with Mexican cheese.

  4. Bake in the preheated oven for 15 minutes.

Recipe Yield

1 casserole

Recipe Note

Add a little zing with Rotel® to those boring mushroom soup squash casseroles with this inexpensive, low-carb treat.

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