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My review
Tex-Mex Squash Bake
jomama
"Great way to use up the ever-plentiful summertime squash. Very flexible recipe. Definitely a very yummy family favorite. Love to serve it over rice or millet. It can be easily adjusted to suit your tastes. I have used shredded cooked chicken in place of the beef. I have also added other garden veggies that I needed to use up."
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Ingredients
1 h 10 m servings 281 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- Cook and stir the ground beef in a skillet over medium heat until brown and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain off excess grease. Set the beef aside.
- Preheat oven to 400 degrees F (200 degrees C). Spread the bottom of a 9x13-inch baking dish with about 1 teaspoon of olive oil.
- Pour the remaining olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.
- Stir in the browned ground beef, black beans, kidney beans, corn, and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining 1/4 cup of Parmesan cheese, and cover the dish with foil.
- Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining green onions (green tops) and cilantro over the top.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 281 calories; 15.8 g fat; 20 g carbohydrates; 17 g protein; 39 mg cholesterol; 298 mg sodium. Full nutrition
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Reviews
Read all reviews 1317 Ratings
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Most helpful positive review
8/11/2010
This was a very good recipe although kindof time consuming to make. My son thought it was too spicy but it was a great recipe for the adults!
Most helpful critical review
8/23/2012
Tex-Mex Squash Bake Haiku: "I made this in half. And swapped out Parmesan too. Didn't think it'd jive." For the flavors going into this, I was skeptical about using Parmesan, so I went with a Me...
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8/11/2010
This was a very good recipe although kindof time consuming to make. My son thought it was too spicy but it was a great recipe for the adults!
8/7/2011
Great recipe for using up garden zucchini! I made a few adjustments - added 2 jalapeno peppers, used less olive oil and a lot more cumin. Otherwise followed recipe. Will make again but next ti...
8/20/2010
I really liked this.. I used ground turkey and probably more zucchini than the recipe called for. I forgot the corn and topped this with a mexican cheese blend. I have some leftovers so it hink ...
7/8/2013
This was very good, and I'd certainly make it again. I found that I needed to add liquid to the pan several times. I had a bit of vegetable broth that I added while sauteing the vegetables and t...
8/31/2010
What a great way to use some of the extra squash from the garden! On top of that the taste was great also. Easy to make recipe and the flavors blend well. Must say the left overs were outst...
8/23/2012
Tex-Mex Squash Bake Haiku: "I made this in half. And swapped out Parmesan too. Didn't think it'd jive." For the flavors going into this, I was skeptical about using Parmesan, so I went with a Me...
4/26/2018
Based on other reviews, I skipped baking this. Instead, I made it in a cast iron skillet on the stove top, then stuck it under the broiler for a few minutes to brown the cheese. I topped mine ...
8/4/2017
I Followed This Recipe Perfectly. It came out dry and not good. Put some salsa in it to moisten It but it still not good. Never would make it again.