Mexican Squash Casserole Recipes

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TEX-MEX SUMMER SQUASH CASSEROLE



Tex-Mex Summer Squash Casserole image

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

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

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.

MEXICAN YELLOW SQUASH CASSEROLE



Mexican Yellow Squash Casserole image

Make and share this Mexican Yellow Squash Casserole recipe from Food.com.

Provided by ebbtide

Categories     Onions

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs yellow squash, diced
1 medium onion, diced
2 tablespoons butter
1/2 teaspoon pepper
1 teaspoon salt
1 (4 1/2 ounce) can chopped green chilies
1 tablespoon all-purpose flour
1 1/2 cups monterey jack cheese
1 egg
1 cup cottage cheese
2 tablespoons parsley
1/2 cup parmesan cheese

Steps:

  • Saute squash and onion in the butter.
  • Add pepper, salt, chilles and flour. Mix well.
  • Place squash mixture in a coated casserole dish and sprinkle Monterey Jack cheese on top.
  • Combine egg, cottage cheese and parsley. Pour over the Monterrey jack cheese, then sprinkle the parmesan cheese on top.
  • Bake at 400 degrees for 25-30 minutes.

Nutrition Facts : Calories 257.8, Fat 17.4, SaturatedFat 10.6, Cholesterol 83.2, Sodium 857.8, Carbohydrate 9.2, Fiber 1.6, Sugar 3.6, Protein 17.3

MEXICAN SUMMER SQUASH CASSEROLE



Mexican Summer Squash Casserole image

This is a hearty vegetable casserole with a Mexican flair and with the addition of leftover/cooked chicken, it can become a great dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.

Provided by Cassy

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h25m

Yield 10

Number Of Ingredients 10

cooking spray
1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced
1 pound peeled zucchini, quartered lengthwise and sliced
2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided
2 (4 ounce) cans chopped green chile peppers, drained
⅔ cup finely chopped onion
1 teaspoon salt
¼ cup all-purpose flour
¾ cup mild or medium salsa
1 tablespoon finely sliced green onion, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
  • Garnish with green onions just before serving.

Nutrition Facts : Calories 90 calories, Carbohydrate 9.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 790.9 mg, Sugar 3.8 g

MEXICAN SQUASH AND GROUND BEEF CASSEROLE



Mexican Squash and Ground Beef Casserole image

A simple combination of yellow squash, ground beef, and Mexican spices. A great way to use up the bounty of summer squash in the garden.

Provided by KelBel

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef or 1 lb Italian sausage
1 tablespoon oil
3 medium yellow squash, sliced
1 small onion, sliced
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes, undrained (OR 1 pint fresh tomato, diced and 1/2 cup water)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper
1 cup cheddar cheese

Steps:

  • In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
  • Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
  • Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
  • Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.

Nutrition Facts : Calories 296.5, Fat 20.5, SaturatedFat 8.8, Cholesterol 71.2, Sodium 186.9, Carbohydrate 7.8, Fiber 2.3, Sugar 4.9, Protein 20.9

MEXICAN SPAGHETTI SQUASH CASSEROLE



Mexican Spaghetti Squash Casserole image

This is inspired by Cyn's Southwest Spaghetti Squash. Lots of iron from the black beans and ground beef. Even my picky kids ate it without complaint!

Provided by lolablitz

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 spaghetti squash (3 pounds)
1 lb lean ground beef
1 cup purple onion, diced
3 garlic cloves, mined
1 teaspoon coriander
1 (1 1/4 ounce) package taco seasoning
3/4 cup water
1/2 cup salsa
1 (14 ounce) can black beans, drained and rinsed
1 cup frozen sweet corn
1 lime
3/4 cup cilantro, chopped and divided
3/4 cup cheddar cheese, shredded
salt and pepper
1 cup tortilla chips, coarsely crushed

Steps:

  • Preheat oven to 375°F.
  • Cut squash in half lengthwise and remove and discard seeds.
  • Place squash, cut side down, in 9x13 baking pan. Fill pan with 1/2 in of water.
  • Bake 45 minutes or until skin pierces easily with fork and squash strands can be scraped out easily. Set squash aside to cool and leave oven on at 375.
  • In a large pan, cook beef and onions over medium heat until beef is no longer pink.
  • Add garlic and coriander and cook for 2 minutes.
  • Add taco seasoning and 3/4 cup water and bring to a boil. Reduce heat to simmer and add salsa, black beans and corn. Cook 5 minutes.
  • Turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. Mix well.
  • Taste mixture and add salt and pepper as desired.
  • Using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. Toss well.
  • Rinse baking pan used to cook squash, dry and spray with nonstick cooking spray.
  • Add mixture to casserole and sprinkle with tortilla chips.
  • Bake for 20 minutes.
  • Serve with sour cream and remaining 1/4 cup of chopped cilantro.

Nutrition Facts : Calories 363.4, Fat 14.2, SaturatedFat 6.4, Cholesterol 64, Sodium 775.7, Carbohydrate 36.1, Fiber 7.7, Sugar 4.4, Protein 25.7

MEXICAN SPAGHETTI SQUASH CASSEROLE



Mexican Spaghetti Squash Casserole image

I tend to eat a ton of spaghetti squash and this is just another way to make it. The spices are all approximate.

Provided by TifferCooks

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 spaghetti squash
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (4 ounce) can green chilies
1 (3 7/8 ounce) can sliced black olives
2 teaspoons cumin
2 teaspoons cilantro
1 teaspoon cayenne pepper
2 cups shredded cheddar cheese

Steps:

  • Pierce the spaghetti squash all over with a knife.
  • Put in microwave for 10 minutes (or until skin is soft to the touch).
  • Remove squash and let cool (however long you want).
  • Cut squash in half and remove the seeds.
  • Use a fork to scrape the insides into a large bowl.
  • Add all other ingredients to the squash and stir together.
  • Put in casserole and top with cheese.
  • Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
  • Let sit for a few minutes before serving.

Nutrition Facts : Calories 526.8, Fat 24.2, SaturatedFat 12.7, Cholesterol 59.3, Sodium 1033, Carbohydrate 58.8, Fiber 11.1, Sugar 5.1, Protein 26.5

HARVEST MEXICAN SQUASH CASSEROLE



Harvest Mexican Squash Casserole image

An untraditional Mexican dish inspired by the fall vegetable harvest, this casserole gets raves at potluck dinners! As a main dish, this serves 6-8. As a side dish, it easily serves 12. It is a terrific accompaniment to Recipe #336333. The ingredients listed are for the lighter version of the meal. Also tremendously delicious is topping it with an additional cup of pepper Jack cheese over the sliced tomatoes. But save that for a decadent meal, because the light version is quite tasty, too!

Provided by Lizzymommy

Categories     Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 20

1 (2 lb) butternut squash
2 tablespoons canola oil
1 cup chopped onion (1 large )
1 cup chopped green bell pepper (1 large )
1 1/2 cups chopped zucchini (1 medium )
4 large garlic cloves, peeled and minced
1 medium jalapeno pepper, minced
1 teaspoon dried oregano
1 cup corn kernel (fresh or frozen)
1/4 cup chopped fresh basil or 2 tablespoons dried basil
3 medium tomatoes (2 chopped, 1 sliced)
1 cup chopped kale
1 cup light sour cream
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1 pinch ground cloves
1 pinch cayenne
1/2 cup grated monterey jack pepper cheese

Steps:

  • Preheat the oven to 375 degrees.
  • Peel the squash, cut in half lengthwise, and scoop out the seeds. Cut into pieces, and place in covered 3 quart casserole dish with a little water. Microwave for 10 minutes, and then let stand for 10 more minutes to finish steaming.
  • Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, green pepper, zucchini, garlic, jalapeno, and oregano until the vegetables are tender. Remove the pan from the heat.
  • Drain the water from the squash, and mash until smooth. Stir in the sauteed vegetables. Add the corn, basil, chopped tomatoes, kale, light sour cream, salt, cumin, chili powder, coriander, cloves, cayenne, and pepper jack cheese. Stir well.
  • Smooth out the vegetable mixture. Top with the sliced tomatoes. (Add another cup pepper Jack cheese and sprinkle with paprika if you want to go all out!) Bake for 30 minutes. It should be bubbling around the edges and golden in color. Serve immediately.

Nutrition Facts : Calories 133.6, Fat 6.3, SaturatedFat 2.4, Cholesterol 10.9, Sodium 245.2, Carbohydrate 18.1, Fiber 3.2, Sugar 3.8, Protein 4.1

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