Tex Mex Summer Squash Casserole Recipes

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TEX-MEX SQUASH CASSEROLE WITH ROTEL®

Add a little zing with Rotel® to those boring mushroom soup squash casseroles with this inexpensive, low-carb treat.

Provided by jdo223

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 12



Tex-Mex Squash Casserole with Rotel® image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet, mixing in taco seasoning as directed on the package, until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside on a plate.
  • Heat oil in the skillet over medium heat. Mix in squash, onion, and garlic; saute until tender, 5 to 7 minutes. Add beef and diced tomatoes to the skillet. Season with cumin, chili powder, paprika, salt, and pepper. Transfer mixture to an oven-proof casserole dish. Top with Mexican cheese.
  • Bake in the preheated oven for 15 minutes.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 11.4 g, Cholesterol 68.9 mg, Fat 19.1 g, Fiber 2.9 g, Protein 19.3 g, SaturatedFat 9.1 g, Sodium 781.6 mg, Sugar 1.4 g

1 pound ground beef
1 (1 ounce) package taco seasoning
1 tablespoon vegetable oil
3 medium yellow squash, sliced
1 small onion, sliced
1 clove garlic, minced, or to taste
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 pinch salt and ground black pepper to taste
1 cup shredded Mexican cheese blend

TEX-MEX SUMMER SQUASH CASSEROLE

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10



Tex-Mex Summer Squash Casserole image

Steps:

  • Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

TEX-MEX SUMMER SQUASH CASSEROLE

I was looking for something new to do with summer squash and found this recipe on cooking.com. It was a hit. I have been asked for the recipe more than once. it is just a little different. The recipe calls for chopped jalapenos and cheddar cheese. I didn't have the cheddar on hand, but did have a cheese called "3 Alarm"...

Provided by Jolayne Cooper

Categories     Vegetables

Time 1h35m

Number Of Ingredients 10



Tex-Mex Summer Squash Casserole image

Steps:

  • 1. Preheat oven to 400 degrees F.
  • 2. Coat a 9x13-inch baking dish with cooking spray
  • 3. Combine squash, onion, chilies, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat everything. Pour the mixture in the prepared baking dish and cover with foil.
  • 4. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Remove from oven. Sprinkle with scallions and red onion.

2 1/4 lb summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 c finely chopped yellow onion
4 oz chopped green chilies (canned)
1/2 c chopped jalapenos, drained (canned)
1/2 tsp salt, or to taste
2 1/4 c grated extra-sharp cheddar cheese (about 7 oz.), divided
1/4 c all-purpose flour
3/4 c mild salsa
4 scallions, thinly sliced, for garnish
1/4 c finely chopped red onion for garnish

TEX-MEX SQUASH CASSEROLE

Make and share this Tex-Mex Squash Casserole recipe from Food.com.

Provided by Alliebaba

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9



Tex-Mex Squash Casserole image

Steps:

  • Lightly saute the squash, zucchini, onion and garlic until soft.
  • Toss with remaining ingredients.
  • Place in a lightly grased 2 quart casserole. Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 143.1, Fat 10.8, SaturatedFat 4.4, Cholesterol 18.3, Sodium 119.4, Carbohydrate 6.8, Fiber 1.4, Sugar 3.2, Protein 6.2

2 small yellow squash, sliced
2 small zucchini, sliced
1 medium onion, sliced
1 teaspoon garlic, minced
2 tablespoons oil
4 ounces green chilies, chopped
1/2 cup cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1 teaspoon cumin

TEX-MEX SUMMER SQUASH CASSEROLE

Jazzed up squash! If you prefer a milder dish, use a second can of chiles instead of the jalapenos.

Provided by 5thCourse

Categories     Vegetable

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10



Tex-Mex Summer Squash Casserole image

Steps:

  • Quarter squash lengthwise and slice thinly crosswise.
  • Preheat oven 400 degrees. Grease a 9x13 baking dish.
  • Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
  • Bake until bubbling and tender, 35-45 minutes.
  • Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
  • Sprinkle with scallions and red onion.

Nutrition Facts : Calories 126.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.2, Sodium 329.3, Carbohydrate 9.3, Fiber 2, Sugar 4, Protein 7.4

2 1/4 lbs summer squash (about 10 cups)
2/3 cup yellow onion, finely chopped
1 (4 ounce) can green chilies, chopped
1 (4 1/2 ounce) can jalapenos, drained and chopped (1/2 cup)
1/2 teaspoon salt (to taste)
2 1/4 cups sharp cheddar cheese, grated and divided
1/4 cup flour
3/4 cup salsa
4 scallions, sliced for garnish
1/4 cup red onion, diced for garnish

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