Name: Tex-Mex Squash Casserole with Rotel
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Ground beef - 1 pound; Taco seasoning - 1 (1 ounce) package; Vegetable oil - 1 tablespoon; Yellow squash, sliced - 3 medium; Onion, sliced - 1 small; Garlic, minced, or to taste - 1 clove; Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can; Ground cumin - 1 teaspoon; Chili powder - 1 teaspoon; Smoked paprika - 1 teaspoon; Salt and ground black pepper to taste - 1 pinch; Shredded Mexican cheese blend - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Tex-Mex Squash Casserole with Rotel

1. Ground beef - 1 pound

2. Taco seasoning - 1 (1 ounce) package

3. Vegetable oil - 1 tablespoon

4. Yellow squash, sliced - 3 medium

5. Onion, sliced - 1 small

6. Garlic, minced, or to taste - 1 clove

7. Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can

8. Ground cumin - 1 teaspoon

9. Chili powder - 1 teaspoon

10. Smoked paprika - 1 teaspoon

11. Salt and ground black pepper to taste - 1 pinch

12. Shredded Mexican cheese blend - 1 cup

How to cook deliciously - Tex-Mex Squash Casserole with Rotel

1. Stage

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

2. Stage

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. Stage

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. Stage

Bake in the preheated oven for 15 minutes.