This has become a summer staple at our house. I don't use the jalapenos, use a mix of zucchini & summer squash, and use shredded colby-jack.
Tex-Mex Summer Squash Casserole
Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.
22 Reviews for Tex-Mex Summer Squash Casserole
Great way to use all that squash from our CSA! I added one large fresh tomato to the squash mixture to give it more color. Next time I'll try adding black beans--what a great idea.
I used 2 T. chopped jalapeno instead of the jarred, and added one can of drained black beans. Used a lot of salsa- covered the top! There was a little more juice in the bottom of the cooked pan than I like, but I just used a big spoon and took some out (didn't want the squash to get mushy). This was quite delicious- a terrific meatless meal- and we will definitely make this again!
delicious and super easy to make! I added chicken chorizo to make it a full one-dish meal. yum!!! also agree with the other posters: definitely needs extra salsa. I doubled the salsa, which made it a bit too wet. next time I make it, I'll try an extra 1/3 cup.
I added black beans to this recipe. It was a big hit! I also felt there wasn't enough salsa and added more.