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Amazing Mexican squash casserole with 3 secret ingredients

Mexican squash casserole
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This Mexican squash casserole is a hearty and flavorful dish perfect for a weeknight meal or a potluck. It features tender squash, sweet corn, colorful peppers, and a blend of authentic spices, all topped with melted cheese for a delightful southwest twist.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 bell peppers (any color), chopped
  • 2 cloves garlic, minced
  • 3 medium zucchini or yellow squash, thinly sliced
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack or Cheddar cheese
  • Optional: chopped cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
  3. Stir in garlic and cook for 1 minute more until fragrant.
  4. Add the sliced squash, drained corn, and diced tomatoes with green chilies to the skillet.
  5. Season with chili powder, cumin, salt, and pepper. Stir well to combine.
  6. Cook for 5-7 minutes, stirring occasionally, until the squash is slightly tender.
  7. Pour the mixture into a greased 9×13 inch baking dish.
  8. Sprinkle the shredded cheese evenly over the top.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  10. Let it rest for a few minutes before serving. Garnish with cilantro if desired.

Notes

  • You can add a can of drained black beans for extra protein.
  • For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño.
  • This casserole can be assembled ahead of time and baked when ready.

Nutrition

Find it online: https://cookerycourier.com/mexican-squash-casserole-recipe/