TEX-MEX SUMMER SQUASH CASSEROLE
Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.
Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
STUFFED TEX-MEX YELLOW SQUASH
Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
- In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
- Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
Nutrition Facts : Calories 327 g, Fat 21 g, Fiber 4 g, Protein 17 g
TEX-MEX SQUASH BAKE
Great way to use up the ever-plentiful summertime squash. Very flexible recipe. Definitely a very yummy family favorite. Love to serve it over rice or millet. It can be easily adjusted to suit your tastes. I have used shredded cooked chicken in place of the beef. I have also added other garden veggies that I needed to use up.
Provided by jomama
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Cook and stir the ground beef in a skillet over medium heat until brown and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain off excess grease. Set the beef aside.
- Preheat oven to 400 degrees F (200 degrees C). Spread the bottom of a 9x13-inch baking dish with about 1 teaspoon of olive oil.
- Pour the remaining olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.
- Stir in the browned ground beef, black beans, kidney beans, corn, and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining 1/4 cup of Parmesan cheese, and cover the dish with foil.
- Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining green onions (green tops) and cilantro over the top.
Nutrition Facts : Calories 281 calories, Carbohydrate 20 g, Cholesterol 38.8 mg, Fat 15.8 g, Fiber 6.2 g, Protein 17 g, SaturatedFat 4.5 g, Sodium 297.8 mg, Sugar 4.1 g
TEX-MEX FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI
A smoky Tex-Mex inspired spice rub seasons grilled flank steak, while sautéed squash and zucchini are mixed with tomatoes and scallions for a colorful addition to these steak fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
TEX MEX CASSEROLE
Summer squash with Tex-Mex seasoning is a great way to enjoy fresh squash from the farmers market. With crunchy tortilla chips as a base you'll love this cheesy Tex-Mex casserole.
Provided by Barbara Curry
Categories Side Dish
Number Of Ingredients 19
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.
Nutrition Facts : Calories 359 kcal, Carbohydrate 28 g, Protein 12 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 48 mg, Sodium 462 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving
TEX-MEX SQUASH CASSEROLE WITH ROTEL®
Add a little zing with Rotel® to those boring mushroom soup squash casseroles with this inexpensive, low-carb treat.
Provided by jdo223
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 11.4 g, Cholesterol 68.9 mg, Fat 19.1 g, Fiber 2.9 g, Protein 19.3 g, SaturatedFat 9.1 g, Sodium 781.6 mg, Sugar 1.4 g
TEX-MEX SUMMER SQUASH CASSEROLE
Jazzed up squash! If you prefer a milder dish, use a second can of chiles instead of the jalapenos.
Provided by 5thCourse
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 126.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.2, Sodium 329.3, Carbohydrate 9.3, Fiber 2, Sugar 4, Protein 7.4
TEX MEX SHRIMP AND SQUASH GRAIN BOWL WITH AVOCADO DRESSING
Steps:
- For the squash: Prepare the quinoa according to the package instructions. Set aside.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
- For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
- For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
- Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
- Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
- Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.
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- Heat the butter in a large skillet on medium heat. When melted, add the squash, onion, and jalapeño, and sauté until the onions are translucent and the squash is soft, about 10 minutes.
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