This is one of our favorites, nourishing and satisfying without being heavy, lots of good protein, loads of veggies, and a perfect way to use that wonderful abundance of summer squash. It’s comforting, delicious, and full of flavor—even picky children have been reported to love it. YUM!
Mexican Beef and Summer Squash
Servings: 8
Preparation Time: 20 minutes preparation, 30 minutes bake time
Ingredients:
- 1 pound grass-fed ground beef or bison
- 1 package organic taco seasoning (or for a change, 1 tablespoon steak seasoning, 1 teaspoon yellow curry powder, salt and pepper to taste)
- 2 cups shredded raw sharp cheddar
- 1/2 cup chopped onion
- 3/4 cup chopped peppers (a mixture of jalapeno, Anaheim, banana and green peppers)
- 2–3 cups summer squash (yellow, scallop (patty pan), zucchini)
- 1 cup plain yogurt
- 2 tablespoons coconut oil
- salt and pepper to taste
Directions:
Preheat a cast-iron skillet to medium-high heat.
Sauté onions and peppers with half the coconut oil and salt and pepper to taste (sauté in a splash of white wine for added flavor) until soft and set aside. Brown ground beef using the rest of the coconut oil until just cooked and tender.
While beef is browning, begin slicing yellow and zucchini squash. Dice squash. Drain any extra fat from beef and add the seasoning.
Grease a 9 x 13-inch glass dish. Place half of the squash, peppers, and onion in dish. Cover with half of the beef mixture and half of the shredded cheese. Spread yogurt over cheese. Add in the rest of the squash, peppers, and onion and cover with the rest of the beef mixture, topping with the rest of the cheese and some fresh cracked pepper.
Bake at 350 degrees for 30 minutes or until the top is starting to brown. If cheese starts to brown too soon, cover with foil. Allow to cool slightly before serving. Enjoy!
Recipe and photo submitted by Lydia, Salem, VA.
