Summer Squash Taco Casserole

• Gluten free

• Meat

  • 1 lb Ground beef, cooked and drained

• Produce

  • 14 1/2 oz 1 can diced tomato
  • 1 tsp Onion powder
  • 2 cups Summer squash

• Baking & Spices

  • 1/8 tsp Cayenne
  • 2 tsp Chili powder
  • 3/4 tsp Garlic salt
  • 1 1/2 tsp Paprika
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Dairy

  • 2 cups Cheddar cheese, grated

Found on lowcarbyum.com

Description

Ingredients

• 2 cups summer squash, thinly sliced
• 1 can diced tomato, 14.5 oz
• 1 pound ground beef, cooked and drained
• 2 teaspoons chili powder
• 1 ½ teaspoons paprika
• 1 ½ teaspoons cumin
• 1 teaspoon onion powder
• 3/4 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 2 cups cheddar cheese, grated

Directions

• Preheat oven to 350 degrees.
• Add canned tomato and seasonings to cooked meat and simmer for about 5 minutes.
• Place the sliced squash at the bottom of a 9×13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top.
• Bake in preheated oven for about 25 minutes.