Thursday, June 15, 2017
Mexican Squash An Beef Casserole
Mexican Squash An Beef Casserole 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) cans 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.