This mouthwatering squash casserole gets a zesty, Tex-Mex spin with the addition of Rotel tomatoes, seasoned ground beef, smoked paprika, and Mexican cheese.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
294 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Bake in the preheated oven for 15 minutes.
Step 3
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.
Step 4
Heat oil in the same skillet over medium heat. Mix in squash, onion, and garlic; sauté until tender, 5 to 7 minutes. Add beef and diced tomatoes with green chiles; stir until well combined. Season with cumin, chili powder, paprika, salt, and pepper. Transfer beef-squash mixture to an oven-proof casserole dish. Top with Mexican cheese.
Ingredients
1 tablespoon vegetable oil
1 pinch salt and ground black pepper to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound ground beef
1 small onion, sliced
1 (1 ounce) package taco seasoning
1 cup shredded Mexican cheese blend
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)