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Mexican Squash Casserole
Topic Started: Jul 15 2011, 11:03 AM (156 Views)
Lisa
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Mexican Squash Casserole with Tomatoes and Cheese

Ingredients -

1 pound ground beef or Italian sausage
1 tablespoon cooking oil
3 yellow summer squash, sliced or zuchinni
1 small onion, sliced
1 garlic clove, minced
1 can diced tomatoes or 1 pint fresh tomatoes
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper to taste
1 cup cheddar cheese, shredded

Preparation:

Preheat oven to 400 degrees F.

Brown beef over medium heat in a large skillet.

Drain excess fat and set aside.

In the same skillet, heat oil and sauté squash, garlic, and onion over medium heat until tender. Add ground beef and tomatoes, then spices, salt and pepper.

Place in ovenproof baking dish and top with cheese. Bake 15 minutes or until cheese is bubbly.

(Serves 6)
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CharleneG
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Wow, this sounds great! I have everything on hand, including zucchini, and some of it needs to get used up and this just might be Sunday dinner! Thanks for posting, I'll let you know how it turns out!
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CharleneG
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I'm trying this tonight, I'll post my review when we finish!
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CharleneG
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We just finished eating this a little bit ago and we both have to say it's definitely a keeper! Really, really good and super easy. The only thing I changed was I put in a couple more cloves of garlic and added a can of slice olives. Everything else was the same, including the seasonings. YUM and thank you for posting it! I'm going to put this in T&T if you don't mind!
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Lisa
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Glad it was good! Now, I'm gonna try it, maybe tonight! Hey, did you use ground beef or the Italian sausage? Maybe I'll use alittle of both in mine!
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CharleneG
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I used ground beef, thought I'd try it next time with the sausage. Seriously, it was sneak back to the dish good!
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Lisa
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Now, you need to try that corn salad that I posted...talk about addictive!!! I loved it and had the leftovers for lunch today. Tasted even better after being in the fridge all night. You really must use fresh corn though, not canned or frozen, and see my additions at the bottom of the recipe.
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