Taco Summer Squash Casserole
My husband just pulled out another handful of summer squash from the garden today. I’ve been eating yellow squash every day since they began to ripen. I love the ease of casserole dishes. This is a simple dish that can be prepared quick and easy. It only took about 10 minutes to prepare and 25 minutes to bake. I made it after coming home from work today and was surprised how fast it went.
Taco Summer Squash Casserole
Taco Summer Squash Casserole
2 cups summer squash, thinly sliced
1 can diced tomato, 14.5 oz
1 pound ground beef, cooked and drained
2 teaspoons chili powder
1 ½ teaspoons paprika
1 ½ teaspoons cumin
1 teaspoon onion powder
¾ teaspoon garlic salt
½ teaspoon salt
⅛ teaspoon cayenne
2 cups cheddar cheese, grated
Preheat oven to 350 degrees. Add canned tomato and seasonings to meat and simmer for about 5 minutes. Place the sliced squash at the bottom of a 9×13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top. Bake in preheated oven for about 25 minutes.
Servings: 10
Carbs per serving: 3 g
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