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Ingredients

1 pound ground beef 1 (1 ounce) package taco seasoning 1 tablespoon vegetable oil 3 medium yellow squash, sliced 1 small onion, sliced 1 clove garlic, minced, or to taste 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon smoked paprika 1 pinch salt and ground black pepper to taste 1 cup shredded Mexican cheese blend

Nutrition Info

293.9 calories carbohydrate: 11.4 g cholesterol: 68.9 mg fat: 19.1 g fiber: 2.9 g protein: 19.3 g saturatedFat: 9.1 g servingSize: - sodium: 781.6 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet, mixing in taco seasoning as directed on the package, until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside on a plate.
Heat oil in the skillet over medium heat. Mix in squash, onion, and garlic, saute until tender, 5 to 7 minutes. Add beef and diced tomatoes to the skillet. Season with cumin, chili powder, paprika, salt, and pepper. Transfer mixture to an oven-proof casserole dish. Top with Mexican cheese.
Bake in the preheated oven for 15 minutes.

1 casserole

Add a little zing with Rotel® to those boring mushroom soup squash casseroles with this inexpensive, low-carb treat.