Tex-Mex Squash Casserole with Rotel

This Tex-Mex squash casserole recipe gets a zesty 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

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®)
• 3 medium yellow squash, sliced
• 1 clove garlic, minced, or to taste
• 1 teaspoon smoked paprika

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. Add ground beef; cook and stir, mixing in taco seasoning per package directions, until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a plate.

Step 4

Heat oil in the same skillet over medium heat. Add squash, onion, and garlic; cook until tender, 5 to 7 minutes. Stir in beef and diced tomatoes with green chiles until well combined; season with cumin, chili powder, paprika, salt, and black pepper. Transfer mixture to an oven-proof casserole dish; top with Mexican cheese.