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Tex-Mex Squash Casserole with Rotel®

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

35 m servings 294
Original recipe yields 6 servings (1 casserole)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 15 minutes.

Footnotes

  • Cook's Note:
  • You can use ground turkey instead of beef, regular diced tomatoes instead of Rotel®, and shredded Cheddar cheese instead of a Mexican blend.

Nutrition Facts


Per Serving: 294 calories; 19.1 11.4 19.3 69 782 Full nutrition

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