TEX-MEX SQUASH CASSEROLE

 

  • Cooking Time: 30 minutes
  • Servings:
  • Preparation Time:

Ingredients

  • 2 TB butter
  • 1 lb yellow squash, sliced
  • 1 lb zucchini, sliced
  • 1 medium yellow onion, diced
  • 2 jalapenos, seeded and stemmed, diced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • Salt and Pepper to taste
  • 2 TB all purpose flour
  • 1 cup chicken or vegetable broth
  • 2 cups crushed canned tomatoes
  • 1/2 cup half and half
  • 1/2 cup sour cream
  • 1/2 cup cilantro, chopped (more for garnish if desired)
  • 2 cups tortilla chips, crushed
  • 1 cup grated pepper jack cheese
  • 1 cup grated cheddar cheese

Directions

  • Preheat your oven to 350' F and lightly grease a casserole dish (13" x 9")
  • In a large skillet, over medium heat, melt the butter. Add the yellow squash, zucchini, onions and jalapenos.
  • Saute until the squash is tender. This could take about 10 minutes or more.
  • Add in the garlic, cumin, chili powder, and cayenne pepper. Cook for a minute and add the salt and pepper to taste.
  • Add the flour and stir until you have a light brown paste. This takes maybe a minute or so. Stir in the broth and crushed tomatoes, stirring until everything thickens up. Add the half and half, sour cream and cilantro. Remove from heat.
  • In the bottom of your prepared casserole dish, spread out the crushed tortilla chips. Pour the incredibly yummy squash mixture over the chips
  • Cover the top with the grated cheese. Bake, uncovered for 30 minutes or until the top is brown and bubbly.
  • Garnish with more cilantro if desired

Notes

The Homesick Texan strikes again with an amazing recipe. This casserole reminds me of tortilla soup, only in a casserole form. Simple delicious.

Author Credit: Lisa Fain

Website Credit: http://peacefulcooking.blogspot.com/2012/06/carnitas-and-tex-mex-squash-casserole.html

© 2006-2014 BakeSpace, Inc. All Rights Reserved