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Mexican Squash and Ground beef casserole

From Statesboro Market2Go

<p>Ok, so if any of you are in my position I am over run this time of year with cherry tomatoes and squash. I wanted something easy that most every one would like and could adapt.</p>
Source: --adapted (Entered by Amy Womble)
Serves: 2 for Main 4 as Side

.75 lbs Ground beef
3 medium yellow squash sliced
1-2 small onion sliced
1 clove garlic minced
1 pint fresh cherry tomatoes
2 tbsp water
1 tsp chilli powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 tsp thyme
salt and pepper to taste
1 cup cheddar cheese

Step by Step Instructions
  1. 1. In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside. 2. Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender. 3. Add the ground beef and tomatoes and water. Season with chili powder, cumin, paprika, oregano, thyme, salt, and pepper. 4. Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake covered at 400°F oven for 20 minutes. Uncover, top with cheese. Bake 10 more minutes. Let cool 7 minutes. Cut into squares and serve.