My kids absolutely loved this squash and ground beef casserole! Needless to say, so did my husband. We all enjoy spicy dishes so I decided to add a little bit of diced jalapenos as well.
This was also a great way to add some veggies to our dinner rotation! The flavors fit together perfectly and even the pickiest of eaters will love this casserole. Feel free to add zucchini in place of yellow squash, and you could even add thinly sliced potatoes if you’d like. This is a versatile recipe and that’s one of the reasons I really like it!
Ingredients
1 lb ground beef or 1 lb Italian sausage
1 tablespoon vegetable oil
3 medium yellow squash, sliced
1 yellow onion, sliced
1-2 garlic cloves, minced
1 (14 1/2 oz.) can diced tomatoes, undrained
1 teaspoon McCorcmick chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper
1 cup Kraft cheddar cheese
Instructions:
Preheat oven to 400F. Spray a casserole dish with cooking spray.
Cook the ground beef in a skillet until evenly brown. Drain and set aside.
In the same skillet, heat the oil over medium heat. Add the squash, onion and garlic and sauté until tender.
Add the cooked ground beef and tomatoes. Season with chili powder, cumin, paprika, salt, and pepper.
Turn mixture into the prepared casserole dish. Top with cheddar cheese. Bake for 15 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Use ground turkey for a leaner option.
