My parents’s garden is overrun with summer squash. I am having to come up with a myriad of recipes to use them up. They are even handing them out to my voice students as they come to lessons. “Study with Mary- here’s your squash!”
This recipe is a fabulous Taco Tuesday addition. Lots of vegetables, lean ground beef, spicy taco flavor, melted cheese and warming comfort. You won’t miss the tortilla I promise!
Use these summer squash while they are perfectly in season; I’ll have plenty more cooking ideas, I promise!
4 medium summer squash, cut in half lengthwise
1/2 cup salsa
1 pound ground beef
1 packet taco seasoning
1 onion, chopped fine
1 bell pepper, chopped fine
8 ounces tomato sauce
1/4 cup water
1/2 cup Mexican cheese blend
Green onions for garnish
Preheat the oven to 400 degrees F.
Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.
Spoon 1/4 cup salsa into the bottom of a large baking dish and arrange squash face up. Set aside.
Brown beef in a large skillet until no longer pink. Add seasoning, onion, pepper, 3/4 cup reserved chopped squash, tomato sauce and water and stir to combine. Cover and simmer 20 minutes.
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