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Amazing Mexican Squash Casserole: 1 Southwest Bite

Mexican squash casserole
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A flavorful Mexican squash casserole with corn, bell peppers, and a blend of spices, topped with melted cheese. This dish offers a delicious Southwest twist to your meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped bell pepper (any color)
  • 2 cups sliced yellow squash
  • 2 cups sliced zucchini
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and bell pepper to the skillet and cook for another 3 minutes until the pepper is slightly tender.
  4. Stir in the sliced squash, zucchini, drained corn, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper.
  5. Cook, stirring occasionally, for about 10-15 minutes, or until the squash is tender-crisp.
  6. Transfer the mixture to a 9×13 inch baking dish.
  7. Sprinkle both Monterey Jack and cheddar cheeses evenly over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let stand for a few minutes before serving.

Nutrition

Find it online: https://afripaket.com/mexican-squash-casserole-southwest-twist/