Skinny Taco Squash Casserole

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Prep Time 10

Cook Time 30

Total Time 40

Author Brooke Burks

Ingredients

1.25 pounds lean ground beef
2 cups low fat cheddar cheese
1/2 cup water
2 cups of yellow squash diced
1 teaspoon garlic powder
1.5 teaspoons smoked paprika
1/8 teaspoon cayenne pepper
1.5 teaspoons chili powder
1/2 cup water
Green onions diced optional

Instructions

Preheat oven to 350 degrees. Cut and cube squash and place in the bottom of a 9 x 13 casserole pan. Set aside.
2 cups of yellow squash
Brown ground beef and drain. Return to skillet on medium heat. Add garlic powder, paprika, cayenne and chili powder. Mix well.
1.25 pounds lean ground beef, 1 teaspoon garlic powder, 1.5 teaspoons smoked paprika, 1/8 teaspoon cayenne pepper, 1.5 teaspoons chili powder
Add water and steam meat and seasonings on low to medium heat . Simmer for 3-5 minutes until most of the liquid has evaporated. Remove from heat.
1/2 cup water
Spoon meat over prepared squash and top with 2 cups of low fat cheddar. Bake for 20-30 minutes until cheese is melty and brown. Top with diced green onions to garnish.
2 cups low fat cheddar cheese, Green onions diced
Allow to cool a bit before serving.

Nutrition(All values are estimates only)

* You can use any kind of squash. Yellow or Zuchinni or a combo of both.

* Low fat cheddar is a good cheese option as well as mozzarella.

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