Mexican Style Squash Medley
"This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long)."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 tablespoons vegetable oil
- 1 1⁄2 - 2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno, chopped (optional)
- 1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
- 1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
- 1 teaspoon chili powder
- salt and pepper
- 1 cup shredded cheddar cheese (may use pepper jack or monterey jack)
directions
- Heat oil in large lidded skillet.
- Add squash, onion and garlic and saute until tender crisp.
- Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
- Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
- Uncover pan, sprinkle cheese on top. Serve after cheese melts.
- This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.
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Reviews
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At first I didn't care for this recipe, but when I tried it again the next day as a left over I thought it was really great! A nice, healthy Mexican side dish that my husband and I both really enjoyed. We did add the jalapeno and did everyhting else exactly as stated in the recipe. It's fairly likely that I'll make this again. Thanks! -
This was really easy to prepare and tastes great. I used a can of Rotel tomatoes (Wal Mart brand) and added 1/2 teaspoon of cumin. I also used extra sharp white cheddar. I think I may try this with zuchini (sp?) next time. Thanks for posting a great recipe. -
great recipe something different to do with that darned squash lol
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This was super easy and delicious! I added a can of black beans at the very end just to heat them through and used mozzarella cheese . I did not use jalapeño. This recipe will be made again very soon!
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Whole family loved it. Even picky daughter in law! Thank you!
RECIPE SUBMITTED BY
I live right outside Wash DC in a Maryland suburb. I work for the federal government (doesn't everyone in DC?) For fun I cook/bake, garden, ride motorcycles, and love on my 4 dachshunds. I am also a Reiki practitioner which helps me feed my need to nurture and heal. Cooking is a creative outlet for me, and a way to show love to my friends and family. I LOVE good tasty home made food. Married to a meat and taters sort of guy, but we have developed a don't ask, don't tell arrangement when it comes to trying my cooking. His tastes have really expanded since our marriage.
