Mexican Squash and Ground Beef Casserole
Dive into the bold flavors of this Mexican Squash and Ground Beef Casserole, a hearty, low-carb dinner that's perfect for busy weeknights or casual gatherings. This easy-to-make dish layers tender, nutrient-packed Mexican squash with seasoned ground beef, fragrant spices, and diced green chiles, all brought together with a rich layer of melted cheddar cheese. A quick sauté of onions and garlic sets the base for a savory, tangy beef and tomato mixture, which is baked to perfection over the squash for a comforting, cheesy casserole that's ready in under an hour. Garnish with fresh cilantro for a pop of color and vibrant flavor. Perfectly balanced for flavor and texture, this versatile casserole is sure to be a new family favorite. Keywords: Mexican casserole, low-carb casserole recipe, ground beef dinner, squash recipes, easy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Mexican squash (chopped into 1/2-inch pieces)
- 1 pound Ground beef (80/20)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 1 14-ounce can Canned diced tomatoes (with juice)
- 1 4-ounce can Canned green chiles (diced)
- 2 cups Cheddar cheese (shredded)
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, or until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently, until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess fat if needed.
Stir in the cumin, chili powder, salt, and black pepper. Mix well to evenly coat the beef with the spices.
Add the canned diced tomatoes (with juice) and the diced green chiles to the skillet. Bring to a gentle simmer and cook for 5 minutes to allow the flavors to meld together.
Place the chopped Mexican squash in an even layer at the bottom of a 9x13-inch casserole dish.
Pour the beef and tomato mixture evenly over the squash, spreading it out with a spatula.
Top the casserole with the shredded cheddar cheese, spreading it in an even layer.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with fresh chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 4790 mg | 208% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 37.4 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2022 mg | 156% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4576 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
