Unbreakable Journey

Squash Taco Casserole

Posted on by Amanda

Our garden has started producing a plethora of squash… and by plethora of squash I mean 14 summer yellow squashes in 4 days. This can only mean one thing… Squash Season has officially begun. I have more squash recipes than I can count, and now I think its time to start sharing them with you! This first one comes to you from the great folks at Low Carb Yum. I didn’t follow their recipe exactly, but it still turned out great.

Summer of Squash: Squash Taco Casserole (#1)
Recipe type: Squash Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 2 cups summer squash , thinly sliced
  • 1 can diced tomato , 14.5 oz
  • 1 pound ground beef , cooked and drained
  • 2 teaspoons chili powder
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons cumin
  • 1 teaspoon onion powder
  • ¾ teaspoon garlic salt
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne
  • 2 cups cheddar cheese , grated
  1. - Preheat oven to 350 degrees.
  2. - Add canned tomato and seasonings to cooked meat and simmer for about 5 minutes.
  3. - Place the sliced squash at the bottom of a 9×13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top.
  4. - Bake in preheated oven for about 25 minutes.

Overall, I’d rate this a 6 out of 10 on a taste scale.  I used more cheese than the original recipe called for, and I used less meat. I also used tomatoes I canned last fall instead of the can of diced tomatoes.  When I make this again, I’m going to cube the squash rather than layering them in the pan. I think cubing them will make the meal a little easier to eat.

Thanks for sharing the great recipe Low Carb Yum!

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About Amanda

Amanda is a native of Richmond, VA. She enjoys writing, blogging, traveling, shopping, and spending time with friends and family. Want to contact Amanda? Email her at Amanda@unbreakablejourney.com or follow her on twitter @oijourney.

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