Tex Mex Squash Recipes

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TEX-MEX SQUASH CASSEROLE WITH ROTEL®



Tex-Mex Squash Casserole with Rotel® image

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

1 pound ground beef
1 (1 ounce) package taco seasoning
1 tablespoon vegetable oil
3 medium yellow squash, sliced
1 small onion, sliced
1 clove garlic, minced, or to taste
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 pinch salt and ground black pepper to taste
1 cup shredded Mexican cheese blend

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 BAKED SPAGHETTI SQUASH RECIPE - (4.5/5)



Tex-Mex Baked Spaghetti Squash Recipe - (4.5/5) image

Provided by Malooga

Number Of Ingredients 8

1 (3-ounce) cooked Chicken Breast, cut into chunks
1 medium Spaghetti Squash (about 4 cups cooked)
1 tablespoon Olive Oil 1 cup Kidney Beans, drained and rinsed
1 cup fresh Salsa
3 tablespoons fresh Coriander, chopped
1/2 cup Shredded Cheddar Cheese
Sea Salt & Pepper
1 tablespoon Chili Flakes, optional

Steps:

  • Preheat your oven to 425°F and line your baking sheet with parchment. Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork. Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa. When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it! Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese. Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

TEX-MEX SUMMER SQUASH CASSEROLE



Tex-Mex Summer Squash Casserole image

I was looking for something new to do with summer squash and found this recipe on cooking.com. It was a hit. I have been asked for the recipe more than once. it is just a little different. The recipe calls for chopped jalapenos and cheddar cheese. I didn't have the cheddar on hand, but did have a cheese called "3 Alarm"...

Provided by Jolayne Cooper

Categories     Vegetables

Time 1h35m

Number Of Ingredients 10

2 1/4 lb summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 c finely chopped yellow onion
4 oz chopped green chilies (canned)
1/2 c chopped jalapenos, drained (canned)
1/2 tsp salt, or to taste
2 1/4 c grated extra-sharp cheddar cheese (about 7 oz.), divided
1/4 c all-purpose flour
3/4 c mild salsa
4 scallions, thinly sliced, for garnish
1/4 c finely chopped red onion for garnish

Steps:

  • 1. Preheat oven to 400 degrees F.
  • 2. Coat a 9x13-inch baking dish with cooking spray
  • 3. Combine squash, onion, chilies, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat everything. Pour the mixture in the prepared baking dish and cover with foil.
  • 4. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Remove from oven. Sprinkle with scallions and red onion.

HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE



Hearty Tex-Mex Squash-Chicken Casserole image

This is one of the best casseroles I have ever made! I got it out of a Southern Living magazine and even the pickiest eaters love it.

Provided by Celeste

Categories     One Dish Meal

Time 1h15m

Yield 7 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach, thawed
3 medium yellow squash, thinly sliced
1 large red bell peppers or 1 large green bell pepper, cut into small pieces
1 small yellow onion, chopped
2 tablespoons oil
3 cups chopped cooked chicken
12 corn tortillas, cut into small pieces (6 in. size)
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 (8 ounce) container sour cream
1 (8 ounce) jar picante sauce
1 (4 1/2 ounce) can chopped green chilies, drained
2 cups shredded sharp cheddar cheese, divided

Steps:

  • Drain spinach well, pressing between paper towels; set aside.
  • Saute squash, bell pepper, and onion in hot oil in a large skillet over medium-heat 6 minutes or until tender. Remove from heat.
  • Stir in spinach, chicken, and next 5 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13x9 inches baking dish.
  • Bake at 350 for 30 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.

Nutrition Facts : Calories 512.1, Fat 29.5, SaturatedFat 13.7, Cholesterol 98.7, Sodium 865.5, Carbohydrate 34.3, Fiber 6.5, Sugar 6.4, Protein 30.9

TEX-MEX SUMMER SQUASH CASSEROLE



Tex-Mex Summer Squash Casserole image

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

2 1/4 lbs summer squash (about 10 cups)
2/3 cup yellow onion, finely chopped
1 (4 ounce) can green chilies, chopped
1 (4 1/2 ounce) can jalapenos, drained and chopped (1/2 cup)
1/2 teaspoon salt (to taste)
2 1/4 cups sharp cheddar cheese, grated and divided
1/4 cup flour
3/4 cup salsa
4 scallions, sliced for garnish
1/4 cup red onion, diced for garnish

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 STUFFED ACORN SQUASH



Tex-Mex Stuffed Acorn Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 acorn squash (about 1 1/2 pounds each), stems removed, halved crosswise and seeded
1 14-ounce container extra-firm tofu, drained and crumbled
2 tablespoons extra-virgin olive oil
1 orange or yellow bell pepper, chopped
4 scallions, sliced
Kosher salt and freshly ground pepper
3 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
3/4 cup corn-and-black bean salsa
1 1/2 cups shredded pepper jack cheese (about 6 ounces)
Shredded lettuce, fresh cilantro and/or diced tomato, for topping

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil; set aside. Place the acorn squash in a microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap and microwave until fork-tender, about 15 minutes.
  • Meanwhile, spread the tofu on a large plate and press out the excess moisture with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and all but 2 tablespoons of the scallions; season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon salt and cook, breaking up any large chunks, until combined. Stir in the salsa. Remove from the heat.
  • Set the squash halves cut-side up on the prepared baking sheet (trim the bottoms so they sit flat, if necessary). Pat dry and season the insides generously with salt and pepper. Stir half of the cheese into the tofu mixture, then divide among the squash halves. Top with the remaining cheese and bake until the filling is hot and the cheese is melted, about 10 minutes. Top with the reserved scallions and assorted toppings.

Nutrition Facts : Calories 490, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 38 milligrams, Sodium 837 milligrams, Carbohydrate 47 grams, Fiber 15 grams, Protein 24 grams, Sugar 2 grams

TEX MEX BUTTERNUT SQUASH SOUP



Tex Mex Butternut Squash Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, diced
1 large butternut squash, peeled, seeded and diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
4 cups chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup crema
1/2 cup crumbled cotija cheese
1/2 cup finely chopped fresh cilantro
1/2 cup pomegranate seeds

Steps:

  • Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. Add the garlic and jalapeno and cook for 1 more minute. Add the broth, cumin, chili powder, salt and pepper. Bring to a simmer and simmer until the squash is soft, about 15 minutes. Puree using an immersion blender.
  • To serve immediately: Serve up in bowls and top with about 1 tablespoon each of the crema, cotija, cilantro and pomegranate seeds.
  • If freezing, let cool completely, then pour into 3 to 4 quart bags and freeze. To serve: thaw a bag of the soup in the refrigerator, then heat in a pan or in the microwave. Top with the crema, cotija, cilantro and pomegranate seeds.

TEX MEX SHRIMP AND SQUASH GRAIN BOWL WITH AVOCADO DRESSING



Tex Mex Shrimp and Squash Grain Bowl with Avocado Dressing image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 3 servings

Number Of Ingredients 21

1 cup uncooked quinoa
3 cups 2-inch chunks butternut squash
Olive oil cooking spray, for the squash
2 teaspoons ground cumin
Sea salt and freshly ground black pepper
1/2 small avocado, pitted and peeled
3/4 cup unsweetened almond milk
1/3 cup chopped fresh cilantro
1/2 jalapeno, optional
1 1/2 tablespoons apple cider vinegar, optional
Juice of 1 lime, plus additional if needed
Sea salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons minced garlic
1/3 cup chopped red onion
1 pound jumbo shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon smoked paprika
3 cups chopped kale leaves
Juice of 1 lime, plus additional for garnish
Garnish: chopped fresh cilantro, sliced green onions

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.

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.

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