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Amazing Mexican squash casserole: taste 101

Mexican squash casserole
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A vibrant Mexican squash casserole with corn, bell peppers, and a cheesy topping. This recipe delivers a southwest flavor with comforting textures.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 4 cups sliced yellow squash
  • 1 cup frozen or fresh corn
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
  3. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the sliced squash, corn, diced green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until squash is slightly tender.
  5. Remove skillet from heat. Stir in the sour cream until well combined.
  6. Spread the mixture evenly into a greased 9×13 inch baking dish.
  7. Top with Monterey Jack and cheddar cheeses.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let stand for a few minutes before serving.

Notes

  • You can use zucchini or a combination of squash and zucchini.
  • Adjust the amount of green chilies to your preference for heat.
  • For an extra layer of flavor, add a pinch of smoked paprika or a dash of hot sauce.

Nutrition

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