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Mexican Beef and Summer Squash Casserole photo
Mexican Beef and Summer Squash Casserole
photo by recipe author

This is one of our favorites - nourishing and satisfying without being heavy, lots of good protein and loads of veggies. Perfect way to use that wonderful abundance of summer squash. Comforting, delicious and full of flavor, even picky children have been reported to love it. YUM!

Servings: 8
Preparation Time: 20 prep, 30 bake

Preheat a cast iron skillet to med high heat.

Sauté onions and peppers with half the coconut oil and salt and pepper to taste (sauté in a splash of white wine for added flavor) until soft, set aside. Brown ground beef using the rest of the coconut oil, until just cooked and tender.

While beef is browning, begin slicing yellow and zucchini squash. Dice squash. Drain any extra fat from beef and add the seasoning.

Grease a 9x13" glass dish. Place half of the squash, peppers and onion in dish. Cover with half of the beef mixture and half of the shredded cheese. Spread yogurt over cheese. Add in the rest of the squash, peppers and onion and cover with the rest of the beef mixture, topping with the rest of the cheese and some fresh cracked pepper.

Bake at 350 for 30 minutes or until the top is starting to brown. If cheese starts to brown too soon, cover with foil. Allow to cool slightly before serving. Enjoy!

Recipe submitted by Lydia, Salem, VA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
What could I substitute that's dairy free for the plain yogurt?
# Posted By Cara | 6/22/11 7:31 PM
Can't wait to try this out - looks fantastic!!! The only part I won't follow is the "drain the fat from the meat" part - as I understand it, the fat from pastured beef is full of valuable nutrients - and there's not nearly as much fat after cooking as "traditional, store-bought" beef anyway.
# Posted By Cindy | 6/23/11 4:44 AM
Smash hit at my house.

Modifications: Used what I had on hand, so green pepper only. Mixed my own taco seasoning: mexican chili powder, cumin, himalayan pink salt. Crushed garlic instead of garlic powder.

Pretty much doubled the recipe just because I didn't want bits and pieces of the veggies left over, and added meat in proportion. I am so glad I did double it! My husband is pretty suspicious of anything he didn't grow up eating (he's 76) so I have my challenges. I follow blood type (O) and Chinese Food Energetics. Also, any seasonings seem to taste to him like "too hot" or "too much salt" even when there's no salt!
He wanted seconds!

I admit, I used half portion of the taco seasoning, but still.
# Posted By shmoor | 11/24/11 1:26 PM
To Cara:

Is cow's milk the problem? I use goat cream cheese thinned with coconut milk and a little lemon juice for similar recipes.

Maybe an experience user of coconut flour could suggest a coconut flour white sauce?
# Posted By shmoor | 11/24/11 1:30 PM

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