Taco Summer Squash Casserole Recipe

Here is one of the first recipes I've trying "Taco Summer Squash Casserole". I was kind of nervous about how a squash crust would be but it turned out Fantastic! With only 3 carbs per slice I fell in love.

Taco Summer Squash Casserole

• 2 cups summer squash, thinly sliced
• 1 can diced tomato, 14.5 oz
• 1 pound ground beef, cooked and drained
• 2 teaspoons chili powder
• 1 ½ teaspoons paprika
• 1 ½ teaspoons cumin
• 1 teaspoon onion powder
• ¾ teaspoon garlic salt
• ½ teaspoon salt
•  2 cups cheddar cheese, grated

Preheat oven to 350 degrees. Add canned tomato and seasonings to meat and simmer for about 5 minutes. Place the sliced squash at the bottom of a 9×13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top. Bake in preheated oven for about 25 minutes.

Servings: 10
Calories: 236.4 per serving
Carbs: 3 per serving