Low Carb Yellow Squash Taco (Print)
Cheesy yellow squash layered with taco-seasoned beef delivers hearty, low-carb flavor for quick summer dinners.
# Ingredients:
→ Vegetables
01 -
2 cups summer squash, thinly sliced
02 -
400 grams canned diced tomato (approximately 14 oz)
→ Meat
03 -
450 grams ground beef, cooked and drained
→ Spices & Seasonings
04 -
2 teaspoons chili powder
05 -
1.5 teaspoons paprika
06 -
1.5 teaspoons ground cumin
07 -
1 teaspoon onion powder
08 -
0.75 teaspoon garlic salt
09 -
0.5 teaspoon salt
10 -
0.125 teaspoon cayenne pepper
→ Cheese
11 -
200 grams cheddar cheese, grated (approximately 2 cups)
# Steps:
01 -
Set oven temperature to 175°C and allow to preheat fully.
02 -
Combine the cooked and drained ground beef with canned diced tomato, chili powder, paprika, ground cumin, onion powder, garlic salt, salt, and cayenne pepper in a saucepan. Simmer over medium heat for approximately 5 minutes until flavors meld.
03 -
Evenly layer thinly sliced summer squash at the bottom of a 23×33 cm (9×13 inch) baking dish. Spoon the prepared meat and tomato mixture over the squash. Distribute the grated cheddar cheese evenly over the top.
04 -
Place baking dish in preheated oven and bake for approximately 25 minutes, or until cheese is melted and casserole is bubbling.
# Notes:
01 -
For extra flavor and heat, sliced green chilis can be added before baking. To prevent excess moisture, salt the sliced squash and let it rest to draw out water, or grill the squash slices prior to assembly.