Wanda's Mexican Squash, Bugtussle Style

My Mother-in-Law started making this next one for her kids years ago. It was yummy, but just didn’t have the amount of “BURN” I prefer, so I took the liberty of making some tiny, sassy alterations! (a little healthier too, with the extra lean beef too) 

Serves 4 

INGREDIENTS

1 lb lean Hamburger

enough yellow Squash, sliced about 1/2" thick, to fill large skillet piled high 

1 small can chopped Green Chilies

3 Tbl. Bugtussle Burn Salsa

1-2 cups Cheeses, grated, of your choice (I like the Mexican blend most brands offer…or for dieters, many fat free cheese now MELT!)

S&P, Garlic, Cumin Powder

Sliced raw jalapenos for garnish (optional)

DIRECTIONS

Preheat oven to 350.

Brown 1 lb lean hamburger meat, seasoned w/S&P, garlic, pinch of cumin. Drain any and ALL grease and set aside in a bowl.

Add yellow squash, sliced about 1/2 ” thick - to heated skillet in which you have added a tad of olive oil or cooking spray. 

Season w/S&P and garlic and place lid on, medium heat. Check often till it begins to get tender (add little water if necessary). 

Once squash begins to tenderize, add 1 small can chopped green chilies and 3-4 TBLS Bugtussle Burn Salsa (more or less depending on your personal “burn-ometer”)

Mix meat together with squash in baking dish and top with your favorite cheeses. Bake till cheese begins to melt, browning here and there. Serve with jalapeno rings atop if you like! A bowl of tortilla chips, warm corn tortillas or cornbread are all great partners!

SUMMER-TIME “HOT KITCHEN” Option: If you have a large enough skillet, you can combine all together in the skillet instead of backing dish, top with cheese and let melt on LOW with lid on…instead of heating up the oven! Make lots of Iced Tea to chug! 

NOTE: If baking in large oven dish at the finish, this recipe can EASILY be doubled for a crowd.