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Amazing Mexican Squash Casserole: 4 Yummy Ways That Wow

Mexican squash casserole
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This Mexican squash casserole is a vibrant and flavorful dish perfect for a southwest-inspired meal. It combines tender squash with sweet corn, colorful bell peppers, and aromatic spices, all baked with a cheesy topping.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 4 cups sliced yellow squash or zucchini
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the sliced squash, drained corn, rinsed black beans, diced green chilies, chili powder, cumin, and oregano to the skillet. Season with salt and pepper.
  5. Stir everything together to combine. Cook for about 5 minutes, allowing the flavors to meld.
  6. Pour the mixture into a 9×13 inch baking dish.
  7. Sprinkle the Monterey Jack and cheddar cheeses evenly over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let it rest for a few minutes before serving.

Notes

  • For an extra kick, add a pinch of cayenne pepper.
  • You can substitute any type of squash you prefer.
  • Serve with a dollop of sour cream or a sprinkle of fresh cilantro.

Nutrition

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