Tex Mex Summer Squash Recipe

Name: Tex Mex Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 medium summer squash (zucchini, yellow, or both); 1 medium onion; 3 tablespoons butter (butter gives a richer flavor) or 3 tablespoons olive oil (butter gives a richer flavor); 1 (8 ounce) can tomato sauce; ¼ cup water; 1 teaspoon chili powder (more if you want it spicier); ½ teaspoon ground cumin; 4 -6 corn tortillas (optional but good); 6 ounces sharp cheddar cheese (grated); salt (I don't add any)

Servings: persons

2 -3 medium summer squash (zucchini, yellow, or both)
1 medium onion
3 tablespoons butter (butter gives a richer flavor) or 3 tablespoons olive oil (butter gives a richer flavor)
1 (8 ounce) can tomato sauce
¼ cup water
1 teaspoon chili powder (more if you want it spicier)
½ teaspoon ground cumin
4 -6 corn tortillas (optional but good)
6 ounces sharp cheddar cheese (grated)
salt (I don't add any)

1
Place butter or olive oil in a large teflon-coated skillet on low heat.
2
Wash and cut squash into 1/2 to 3/4 inch cubes and add to skillet.
3
Chop onion and add to skillet.
4
Cover and turn heat up to medium.
5
Cook with occasional stirring until squash is tender but not soft.
6
Meanwhile grate cheese.
7
Lightly toast the tortillas, then cut into 1/4 inch wide strips with scissors.
8
Pour tomato sauce into a small bowl and add 1/4 cup water.
9
Stir spices into the diluted tomato sauce.
10
A soon as the squash is tender (about 7-10 minutes) add the tomato sauce mixture.
11
Stir in and cook with lid off until squash is soft and tender and tomato sauce is slightly thickened.
12
Stir in tortilla strips, sprinkle grated cheese on top, and cover.
13
Cook on low heat another 2-3 minutes until the cheese is melted and serve.
14
As an option you may add 1 or 2 precooked cubed chicken breasts and make this into a main course.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 -3 medium summer squash (zucchini, yellow, or both), 1 medium onion, 3 tablespoons butter (butter gives a richer flavor) or 3 tablespoons olive oil (butter gives a richer flavor), 1 (8 ounce) can tomato sauce, and more.

Yes, Tex Mex Summer Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex Mex Summer Squash

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