Taco Squash Casserole Recipe (Gluten-Free)

 Taco Squash Casserole

• 2 pounds ground beef
• 1 small onion
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 Cup of Water
• 5-6 Squash or Zucchini sliced (I used both)
• 1 can of Ro-tel or Spicy tomatoes
• 8 oz. shredded Cheese

Preheat oven to 350 degrees. Layer the squash and tomatoes in the bottom of a casserole dish.  Pop in the oven for around 20-30 minutes while you prep the rest of the recipe.  Brown the hamburger until completely cooked.  Add in spice and water to create taco meat.   Allow the water to begin to cook off of the meat, but you will want a little water left on the meat.

Pull the squash and tomatoes out of the oven.  Being careful to not burn yourself, pour off any excess liquid from the squash.  Then layer the taco meat on top.  Place back in the oven for 10-20 minutes or until squash is cooked through.  Layer cheese on top and bake for a final 5 minutes.

Serve with sour cream, chips, and salsa.  (Or your favorite Mexican side dish.)