Beef With Calabacitas Squash Food

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SQUASH CALABACITAS



Squash Calabacitas image

A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.

Provided by HAWAIIAN_MOMMA

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon salt, or to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 36.8 g, Fat 4.6 g, Fiber 11.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 818.2 mg, Sugar 6.4 g

MEXICAN CALABACITAS



Mexican Calabacitas image

Make and share this Mexican Calabacitas recipe from Food.com.

Provided by LorenLou

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium zucchini, peeled and diced
1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes (diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

Steps:

  • Place oil and chopped garlic in a large skillet, over medium heat.
  • Add zucchini and onion, cooking until onion is tender.
  • Add corn and tomatoes.
  • Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
  • When mixture is well heated, add cheese, mix and serve.

CALABACITAS (SOUTHWESTERN SQUASH SAUTE)



Calabacitas (Southwestern Squash Saute) image

There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy!

Provided by Acerast

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons butter
2 teaspoons vegetable oil
1 cup onion, diced
4 garlic cloves, minced
1 medium summer squash, diced
1 medium zucchini, diced
1 cup corn, fresh (or frozen)
1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped)
1/4 cup cilantro, chopped
salt
fresh ground black pepper, to taste

Steps:

  • In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
  • Add the garlic and saute about 2 minutes more.
  • Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
  • Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
  • Stir in the cilantro and heat until just heated through.
  • Season with salt and pepper; serve.

CALABACITAS CON LECHE (SQUASH WITH MILK)



Calabacitas con Leche (Squash with milk) image

I don't like squash, but I love this side dish! I take this to potlucks and I always gets compliments, and requests for the recipe!

Provided by Kim D.

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 yellow squash, sliced
1/4 cup butter
1 (15 ounce) can whole kernel corn, drained
1/2 cup thinly sliced onion
salt, to taste
pepper, to taste
1 (4 ounce) can chopped green chilies
1 cup milk
1/2 cup shredded cheddar cheese

Steps:

  • Saute squash in butter until tender.
  • Reduce heat and add corn, onions, salt, pepper, and green chilies.
  • Mix well and add milk.
  • Simmer until well blended.
  • Pour into a 1-quart casserole dish.
  • Top with cheese.
  • Cover and bake at 400F for 20 minutes.

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