You'll need one 10 ounce can of diced tomatoes with green chiles.
Tex-Mex Squash Casserole With RotelĀ®
You'll need one 10 ounce can of diced tomatoes with green chiles.
Recipe Summary Tex-Mex Squash Casserole With RotelĀ®
Add a little zing with RotelĀ® to those boring mushroom soup squash casseroles with this inexpensive, low-carb treat.Ingredients | Mexican Chicken Casserole With Rotel Tomatoes
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*TELĀ®)
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
Directions
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.
You can use ground turkey instead of beef, regular diced tomatoes instead of Rotel(R), and shredded Cheddar cheese instead of a Mexican blend.
Info | Mexican Chicken Casserole With Rotel Tomatoes
prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
1 casserole
