Tex-Mex Squash Casserole with Rotel
Description
This Tex-Mex squash casserole recipe gets a zesty spin with the addition of Rotel tomatoes, seasoned ground beef, smoked paprika, and Mexican cheese.
Ingredients
•
1 pound ground beef
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1 (1 ounce) package taco seasoning
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1 tablespoon vegetable oil
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3 medium yellow squash, sliced
•
1 small onion, sliced
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1 clove garlic, minced, or to taste
•
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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1 pinch salt and ground black pepper to taste
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1 cup shredded Mexican cheese blend
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
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.
4
Bake in the preheated oven for 15 minutes.