Tex Mex Squash Casserole Food

TEX MEX CASSEROLE

Steps:

• Preheat oven to 350º. Spray a casserole dish with cooking spray.
• Heat butter in a large skillet on medium heat. Add squash, onion and jalapeño and sauté until onions are translucent and the squash is soft, about 10 minutes.
• Add garlic, and seasonings and cook for 1 minutes. Stir in flour and cook until a light-brown paste forms, about 1 minutes. Gradually add broth, tomatoes and chilies and stir until the mixture thickens, about 2 minutes. Add the half and half, sour cream and cilantro and remove from heat.
• Add the crushed tortilla chips to the bottom of the casserole dish and top with the squash mixture. Add cheese to top and cook for 30 minutes or until top is brown and bubbling.

TEX-MEX SQUASH CASSEROLE WITH ROTEL®

Steps:

• 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.

TEX-MEX SQUASH CASSEROLE

Steps:

• Lightly saute the squash, zucchini, onion, and garlic until just soft.
• Toss with the remaining ingredients.
• Place in a lightly oiled 2-quart casserole. Bake at 400 degrees for 20 minutes.

TEX-MEX CASSEROLE

Steps:

• Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
• Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

HEARTY TEX MEX SQUASH CHICKEN CASSEROLE

Steps:

• Drain spinach well- set aside.
• Saute squash, onion, bell pepper in hot oil until tender.
• Stir together spinach, chicken, tortillas, cream of celery, sour cream, picante sauce, green chillis, fajita seasoning, cooked veggies and 1-1/2 cup cheddar cheese.
• Spoon into a lightly greased 13x9 baking dish.
• Bake at 350 for 30 minutes. Sprinkle with remaining cheese and bake 5 more minutes.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Quarter squash lengthwise and slice thinly crosswise.
• Preheat oven 400 degrees. Grease a 9x13 baking dish.
• Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
• Bake until bubbling and tender, 35-45 minutes.
• Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
• Sprinkle with scallions and red onion.

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.