Tex Mex Squash Bake Recipes

HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE

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.

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 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 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 SUMMER SQUASH CASSEROLE

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.

TEX-MEX SUMMER SQUASH CASSEROLE

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.