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As the harvest season starts, few things are as plentiful as squash. At this point, we are collecting 2 or 3 per day from our plants, and the season has only just begun so finding a way to eat as much squash as possible is key!
This recipe has become our go-to when it comes to quick weeknight dinners after all who doesn’t love a good burrito?! The dish whips up in a flash with almost no effort and is a great way to sneak in those veggies!
Make it Even Easier
You can use fresh, frozen, or canned corn in this recipe. The other option you have is that instead of using the homemade spice blend listed you can simply substitute a package of your favorite store-bought taco seasoning. Many homesteaders may frown on the suggestion of store-bought seasoning blends, and we strive to use homemade as much as possible, but convenience foods are just that, convenient. So use what you have, or whatever is simplest. We won’t judge!
Southwest Beef and Squash With Corn
Ingredients:
4 small or 2 medium summer squash sliced and quartered (you could use zucchini here as well)
2 - 3 ears of corn, kernels removed, or 1 cup of frozen/canned corn
1 ½ pounds ground beef
2 cloves garlic minced
Salt and pepper to taste
1 10 oz can of Rotel
4 tablespoons South West Seasoning or 1 pkg of taco seasoning
¼ teaspoon crushed red pepper flakes
Directions:
Brown ground beef with minced garlic, salt, and pepper. Cook over medium heat until meat is browned.
Add Rotel and Southwest Seasoning or Taco Seasoning. Cover and simmer on low heat for another 10 minutes.
Stir in the zucchini and corn. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.
Serve as a side dish, over nachos, or use it as a summer burrito stuffing! It really is that simple! Let us know if you try this recipe in the comments below and until next time,
