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Mexican squash and ground beef cassarole

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I found this on recipeczaar. I loved it bc I was able to use my home grown zucchinis and yellow squash and tomatoes. It was soupy even on the second day but I actually had that part as a soup. I used half lean meat and half veggie crumbles and also used 2% Mexican cheese for the topping.


1# ground beef

1T evoo

3 medium summer squash, sliced (I used my spirolli)

1 small onion sliced

1 clove garlic

1 pint diced fresh tomatoes or a 14.5 oz can

tsp. cumin

salt pepper

1C cheddar cheese

it called for smoky paprika but I didn't have that



In a large skillet, brown meat , drain and set aside.

heat oil then saute onion, garlic and squash till tender. Add ground beef and tomatoes. Season w/spices. Turn into ovenproof casserole dish. Top with cheddar cheese and bake 400 for 15 minutes


Using the changes I mention I get 3.5 pts per and it makes 6 servings.



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