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 caloriescarbohydrate: 11.4 gcholesterol: 68.9 mgfat: 19.1 gfiber: 2.9 gprotein: 19.3 gsaturatedFat: 9.1 gservingSize: -sodium: 781.6 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Tex-Mex Squash Casserole with Rotel®
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
Bake in the preheated oven for 15 minutes.