Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 10 people
I have quite a stash of summer squash from my lovely neighbor. I even gave some to my friends, but I still have a lot! One of my favorite and go-to summer squash recipes is this low-carb casserole. It’s incredibly easy and quick to make and perfect to use up a bumper crop of summer squash.
This marvelous dish is excellent for feeding a crowd. This is also great if you are into a low-carb diet as each serving has only around 200 calories. This low-carb yellow squash casserole with taco flavor is filling as is but you can always add your preferred toppings if desired. As you already figured, I use summer squash instead of tortillas to keep this casserole keto-friendly. For the cheese, you are welcome to use a Mexican cheese blend or even pepper jack. If you love some extra kick, you can add about 2 to 3 freshly chopped green chilis to the ground beef mixture.
Put a fun twist to your usual Mexican casserole with this amazing low-carb yellow squash casserole with taco flavor. Try this soon. I’m pretty sure you’ll love every inch of this!
Ingredients
1 lb ground beef cooked and drained
2 c. summer squash, thinly sliced
2 tsp chili powder
1½ tsp paprika
14 ounces canned diced tomato
1½ tsp cumin
¾ tsp garlic salt
⅛ tsp cayenne
1 tsp onion powder
2 c. cheddar cheese, grated
½ tsp salt
How to make Low Carb Yellow Squash Casserole with Taco Flavor
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: To the cooked meat, add the canned tomato and seasonings. Let it simmer for approximately 5 minutes.
Step 3: To the bottom of a 9 x 13-inch baking pan, place the sliced squash and top with the meat mixture, and sprinkle with grated cheese.
Step 4: Place in the preheated oven and bake for about 25 minutes.
Notes:
To spice things up, you are welcome to add green chilis. If desired, you can sprinkle around 2 to 3 sliced green chilis.
To release some of the water from the sliced squash, salt them before cooking. Alternately, you can grill it first.
Nutrition Facts:
Serving: 1slice | Calories: 204 | Carbohydrates: 3g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 399mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 13.2mg | Calcium: 190mg | Iron: 1.4mg
Additional Info:
Net Carbs: 2 g | % Carbs: 4 % | % Protein: 32.3 % | % Fat: 63.6 % | SmartPoints: 7
Ingredients
- 1 lb ground beef cooked and drained
- 2 c. summer squash, thinly sliced
- 2 tsp chili powder
- 1½ tsp paprika
- 14 ounces canned diced tomato
- 1½ tsp cumin
- ¾ tsp garlic salt
- ⅛ tsp cayenne
- 1 tsp onion powder
- 2 c. cheddar cheese, grated
- ½ tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: To the cooked meat, add the canned tomato and seasonings. Let it simmer for approximately 5 minutes.
Step 3: To the bottom of a 9 x 13-inch baking pan, place the sliced squash and top with the meat mixture, and sprinkle with grated cheese.
Step 4: Place in the preheated oven and bake for about 25 minutes.
Notes
To spice things up, you are welcome to add green chilis. If desired, you can sprinkle around 2 to 3 sliced green chilis. To release some of the water from the sliced squash, salt them before cooking. Alternately, you can grill it first.
