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Flavorful Mexican Squash Casserole: 1 Delicious Southwest Twist

Mexican squash casserole

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A delicious Mexican squash casserole recipe with corn, peppers, and cheese, perfect for a southwest-inspired meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 red bell pepper, chopped
  • 1 cup frozen corn
  • 1 (4 ounce) can diced green chilies
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more until fragrant.
  4. Stir in zucchini, yellow squash, and red bell pepper. Cook until vegetables are tender-crisp, about 5-7 minutes.
  5. Add corn, green chilies, chili powder, cumin, salt, and pepper. Stir to combine and cook for 2 minutes.
  6. In a separate bowl, whisk together sour cream and milk.
  7. Remove skillet from heat. Stir in the sour cream mixture and half of the shredded cheeses.
  8. Pour the mixture into a greased 8×8 inch baking dish.
  9. Top with the remaining shredded cheeses.
  10. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden.
  11. Garnish with fresh cilantro if desired before serving.

Notes

  • For a spicier casserole, add a pinch of cayenne pepper or a diced jalapeño with the other vegetables.
  • You can substitute different types of cheese, such as a Mexican blend or pepper jack, for a different flavor profile.
  • This casserole can be made ahead of time and refrigerated. Bake as directed, adding a few extra minutes to the baking time if needed.

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