Thursday, May 17, 2012

Mexican Squash & Ground Beef

Well, we've already harvested squash twice!  I found this idea online but I added to and took away from. Here's what I came up with...

1 lb. ground beef, cooked and drained
3 medium yellow squash, sliced
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can rotel (Austin said to try two cans next time)

Saute squash and onion in oil over medium heat until tender.  Add beef, spices, and rotel.  Stir and continue cooking until most of the juices have been absorbed.  Serve over rice if you like.

I would like to try adding 8 oz. velveeta to this.  I think it would add a lot!  You could add other veggies too...zucchini and green peppers.  You can also pour the casserole into a baking dish, cover with cheese, and bake for 20-30 minutes on 350. 

1 comment:

  1. Instead of the can of Rotel tomatoes, tonight I put in two 8 oz. cans of Rotel Original sauce (I had never seen this before!). It made a huge difference and Austin liked it a lot better. It's more saucy than watery.