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

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
1 casserole
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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.

Cook's Note:

You can use ground turkey instead of beef, regular diced tomatoes instead of Rotel(R), and shredded Cheddar cheese instead of a Mexican blend.

Nutrition Facts

294 calories; protein 19.3g; carbohydrates 11.4g; fat 19.1g; cholesterol 68.9mg; sodium 781.6mg. Full Nutrition
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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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