Mexican Squash and Ground Beef Casserole
A hearty and flavorful Mexican-inspired casserole featuring tender squash, seasoned ground beef, and melted cheese, perfect for a comforting weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 medium zucchinis, sliced into 1/4-inch rounds
2 medium yellow squash, sliced into 1/4-inch rounds
1 cup canned diced tomatoes, drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add diced tomatoes, black beans, and corn to the beef mixture. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat.
In a large mixing bowl, combine sliced zucchini and yellow squash.
Add the beef and vegetable mixture to the bowl with the squash and gently toss to combine.
Lightly grease a 9×13-inch baking dish.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes.
Sprinkle chopped fresh cilantro over the casserole before serving.