Texican Squash Recipe - Allrecipes.com
Texican Squash Recipe
  • READY IN 55 mins

Texican Squash

Recipe by  

"My Mom gave me this recipe. It's a different spin on the regular squash casserole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
  2. Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
  3. In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
  4. Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
  5. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2003

This was really, really good. It was like a squash nacho or something. Definitely something I will make again.

Most Helpful Critical Review
Nov 18, 2005

I thought this recipe was just so-so. When I took this out of the oven, I was kind of expecting something with a little more TASTE. This recipe was kind of bland. I even added more cheese because we are cheese freaks around here. The eggs also give it a really weird texture when baked. I don't think it is really worth your time to try it. I would not make it again.


24 Ratings

Oct 10, 2003

Excellent recipe! I received many compliments. Don't change a thing. Thanks!

Aug 30, 2004

This is easy and absolutely fantastic! Yellow squash was out of season, so I used zucchini and it worked great. My 7 year old stepdaughter wasn't crazy about the squash, but said if I made it with broccoli it would be "perfect!" I'm going to give it a try - seems like lots of different veggies would work! Thank you!

Oct 04, 2004

I love this recipe. Goes great with a mexican food or give a great vegetable change for a side dish with beef or chicken. Don't change a thing!

Aug 06, 2012

Comfort food using summer garden squash. Tasty and ingredients can easily be added to suit your taste.

Jun 23, 2010

I didn't have green chiles on hand, so I added a can of Rotelle with tomato, pepper, and cilantro along with 1 tsp of red pepper flakes and chili powder. It was fantastic. My husband who hates squash, but loves salsa even liked it.

Aug 28, 2012

Think of this as a cornmeal crusted yellow squash quiche with and a crispy topping. 5 stars for ease, and the idea, but it needs help! I sauted the thinly sliced yellow squash with a chopped large onion and garlic till softened, I added cumin, cilantro, smoked paprika. I used a 7 oz can of green chilies, used only 1/2 of the cheese. I added a sliced garden tomato on top of the filling, before the extra chip topping. I served this with a fresh garden salsa, green beans and cucumber-tomato salad (most of our dinner came from our garden!) I made two 9" pies, and baked them for 30 minutes. I LOVE that I can use the broken tortilla chips in the bottom of the bag instead of making a bottom crust! Wish I'D thought of that, and will use the idea for other savory pies!


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  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 983 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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