Spanish

Southwest Squash and Roast Casserole is for Dinner.

Southwest Squash and Roast Casserole takes several minutes to prepare.

Southwest Squash and Roast Casserole takes several minutes to cook.

Southwest Squash and Roast Casserole makes 10 servings.

The ingredients for Southwest Squash and Roast Casserole are:

1 (10 ounce) package frozen chopped spinach
3 medium -sized yellow squash - thinly sliced
1 large red bell pepper chopped into 1/2 inch pieces
1 yellow onion - thinly sliced
3 cups shredded lean roast beef
12 (6 inch) fat free corn tortillas cut into 1 inch pieces
1 can cream of onion sour or reduced fat cream of celery - undiluted
1 (8oz) jar pace picante sauce
1 envelope fajita seasoning
1 1/2 cups reduced fat mexican style blend cheese

Here is how you make Southwest Squash and Roast Casserole:

Steam squash, bell pepper and onion in a dutch oven wih water until tender. Remove from heat. Stir in thawed drained spinach, chopped roast, and remaining ingedients. Spoon into a 13 X 9 inch baking dish. Bake at 350 degrees for 30 minutes. Yeild 10 servings (1 cup).Number of Servings: 10Recipe submitted by SparkPeople user ELISIA2.

The nutritional information for Southwest Squash and Roast Casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 334.3

• Total Fat: 10.6 g
• Cholesterol: 70.4 mg
• Sodium: 1,074.0 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 4.5 g
• Protein: 28.3 g

Southwest Squash and Roast Casserole is Spanish cuisine.