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Spanish Squash

By: VENICES

"This recipe was given to me by my grandmother. I have revised it a little. It is one of my family's favorites!"

Rate/Review | Read Reviews (23)

What to Drink?
	Zinfandel

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound ground beef
1 tablespoon vegetable oil
3 medium yellow squash, sliced
1 small yellow onion, sliced
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup water
1 teaspoon chili powder
1/4 teaspoon cumin
1 dash garlic powder
salt and pepper to taste

Directions

In a large skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside.
Heat the oil in the skillet over medium heat. Mix in the squash and onion, and saute until tender.
Mix the tomatoes and water into the skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Bring the mixture to a boil. Cover skillet, reduce heat to low, and simmer 30 minutes, stirring occasionally.