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Thread: Mexican squash and ground beef cassarole

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    Default Mexican squash and ground beef cassarole

    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.
    Last edited by cheryl39; 08-22-2007 at 09:44 PM.
    lost 18.0 since December, its my journey

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