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taco casserole keto on plate

Low Carb Yellow Squash Casserole with Taco Flavor

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 people
Calories: 204
This low carb taco casserole is an easy dish to use up a bumper crop of summer squash. This is a simple dish that can be prepared quick and easy.
Print Recipe

Ingredients

  • 2 cups summer squash thinly sliced
  • 14 oz canned diced tomato
  • 1 pound ground beef cooked and drained
  • 2 teaspoons chili powder
  • teaspoons paprika
  • teaspoons cumin
  • 1 teaspoon onion powder
  • ¾ teaspoon garlic salt
  • ½ teaspoon salt
  • teaspoon cayenne
  • 2 cups cheddar cheese grated

Instructions

  • Preheat oven to 350 degrees.
  • Add canned tomato and seasonings to cooked meat and simmer for about 5 minutes.
  • Place the sliced squash at the bottom of a 9×13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top.
  • Bake in preheated oven for about 25 minutes.

Notes

Green chilis can be added to spice things up. You can sprinkle 2 to 3 sliced green chilis if desired.
Yellow squash releases water as it cooks. Salting the squash after it's sliced and letting it sit can release the water prior to cooking. Or you can grill it first before using.

Nutrition

Serving: 1slice | Calories: 204 | Carbohydrates: 3g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 399mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 13.2mg | Calcium: 190mg | Iron: 1.4mg

Additional Info

Net Carbs: 2 g | % Carbs: 4 % | % Protein: 32.3 % | % Fat: 63.6 % | SmartPoints: 7
Values
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    [protein] => 16
    [fat] => 14
    [saturated_fat] => 7
    [monounsaturated_fat] => 2
    [cholesterol] => 55
    [sodium] => 399
    [potassium] => 187
    [fiber] => 1
    [sugar] => 2
    [vitamin_a] => 750
    [vitamin_c] => 13.2
    [calcium] => 190
    [iron] => 1.4
    [serving_unit] => slice
)

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