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Tex-Mex Squash Casserole
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Tex-Mex Squash Casserole

Ingredients

  • 1 Tablespoon butter
  • 1 pound zucchini and/or yellow summer squash, sliced about 1/4" thick
  • 1/2 an onion, sliced
  • 1 jalapeno, seeded and diced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • salt and black pepper to taste
  • 1 Tablespoon flour
  • 1/2 cup chicken or vegetable stock
  • 1 cup crushed canned tomatoes
  • 1/4 cup half and half
  • 1/4 cup sour cream
  • 1/4 cup chopped cilantro
  • 1 cup crushed tortilla chips
  • 1 cup grated cheese pepper jack and Cheddar ideally

Instructions

  • Lightly grease a 9x9 casserole and preheat the oven to 350F.
  • Heat the butter in a skillet and cook the squashes, onion, jalepeno about 10 minutes, until softened.
  • Add the garlic, cumin, chili powder and cayenne and cook a minute. Add salt and black pepper to taste.
  • Stir in the flour and cook a minute or so, stirring.
  • Stir in the broth and tomatoes and cook a minute or so, until thickened.
  • Turn off the heat and stir in the half and half, sour cream and cilantro.
  • Put the crushed tortilla chips on the bottom of the casserole dish, then pour the squash mixture over them. Top with grated cheese. Bake uncovered about 30 minutes.