Squash, Tomato & Beef Skillet
January 2, 2008
Read Circus In My Skillet for updated thoughts on this recipe.
The original recipe called for a topping of cheese, which I left off to make the dish kosher. By eliminating the cheese, this becomes a one-pan (plus one bowl) dish rather than a baked casserole, but it is still hearty and easy. Plus it’s a great way to get lots of veggies into your main dish. Next time I would add even more squash, or perhaps some zucchini too.
Squash, Tomato & Beef Skillet
Adapted from Mexican Squash and Ground Beef Casserole
1 lb. ground beef
1 Tbsp. olive oil
3 yellow squash, in 1/4″ slices (don’t peel)
1 large sweet onion, chopped
2 cloves garlic, minced
1 14.5-oz. can fire-roasted diced tomatoes
1 tsp. cumin
1 tsp. hot paprika
ground pepper
Brown beef, drain, and set aside in a bowl (it does not need to be cooked through). In the same skillet, saute onions and garlic in oil until slightly softened. Add sliced squash and continue cooking until the squash is just barely tender. Add the beef, tomatoes, and seasonings back into the pan. Simmer, uncovered, for 10 minutes. Serve over rice.
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Filed under: Beef
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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3 Comments
1. Circus In My Skillet &laq&hellip | February 14, 2008 at 9:02 pm
[...] was the second time I prepared my squash, tomato & beef skillet, but I changed the vegetables a bit and it’s a riot of color. Hard to believe it’s the [...]
2. chickinthekitchen.com &ra&hellip | March 16, 2008 at 8:48 pm
[...] was the second time I prepared my squash, tomato & beef skillet, but I changed the vegetables a bit and it’s a riot of color. Hard to believe it’s the [...]
3. chickinthekitchen.com &ra&hellip | January 16, 2011 at 9:55 pm
[...] squash, tomato & beef skillet, brown [...]
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