mexican squash casserole
(1 RATING)
found this in a food magazine several years ago. I think that it is a good casserole
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prep time
cook time
20 Min
method
Bake
yield
Ingredients
- 4 medium yellow squash
- 1 medium zuchinni
- 1 small onion , diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 tablespoon ground cummin
- 1/4 teaspoon red pepper flakes, adjust to taste
- 1/4 cup water
- 1/4 cup ketchup
- 1 1/2 cups crushed tortilla chips
- 2 cups shredded colby or mexican blend cheese
How To Make mexican squash casserole
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Step 1Half the squash and then cut into 1/4 inch half moon slices. Preheat oven to 350 degrees.
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Step 2In a large deep skillet, heat the oil on medium high. Saute the squashes and onion for 3-5 minutes. Add the water, salt, cumin and pepper flakes. Saute until the skin of the squash are still crisp and just starting to turn translucent. Add the ketchup, 1 cup of the chips and 1 cup of cheese, stirring quickly. Remove from heat to finish combining. Pour into a greased 9x13 inch dish. Top with remaining chips and cheese. Bake for 15-20 minutes.
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Step 3***can add 1/2 lbs of sausage it desired.
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