Mexican Yellow Squash With Cubed Pork Steaks Recipes

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MEXICAN YELLOW SQUASH WITH CUBED PORK STEAKS



Mexican Yellow Squash With Cubed Pork Steaks image

This was handed down from my Mother, who in turn got it from a Mexican Lady in Colorado. It is a fun recipe to just throw together in a quick hurry.

Provided by Leea Johnson

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 -3 pork steaks, cubed
1 yellow squash, 1/4 in slices
1 onion, 1/4 in slices
1 (8 3/4 ounce) can sweet corn, drained
1 green pepper
2 tablespoons olive oil
garlic powder
salt
pepper
chili powder
hot sauce

Steps:

  • Heat Olive Oil in skillet and brown pork cubes in oil, liberally spice with garlic powder.
  • DO NOT DRAIN.
  • Add all vegetables, spice with garlic, salt, pepper, chile powder and hot sauce to your preference of"hotness".
  • Cover and cook about 15-20 minutes , don't over cook the vegies!
  • Serve over rice or just by itself.
  • Be creative, add other vegies that you like.

CALABACITA CON PUERCO (PORK WITH SQUASH)



Calabacita con Puerco (Pork with Squash) image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

Provided by Jenny Crocker

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h28m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil, divided
4 boneless pork chops
5 calabaza squash, halved and sliced 1/2-inch thick
1 cup whole kernel corn, drained
½ cup chopped onion
½ cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken stock, or more as needed

Steps:

  • Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
  • Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g

TEX-MEX SUMMER SQUASH CASSEROLE



Tex-Mex Summer Squash Casserole image

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

Steps:

  • Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

MEXICAN SUMMER SQUASH CASSEROLE



Mexican Summer Squash Casserole image

This is a hearty vegetable casserole with a Mexican flair and with the addition of leftover/cooked chicken, it can become a great dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.

Provided by Cassy

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h25m

Yield 10

Number Of Ingredients 10

cooking spray
1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced
1 pound peeled zucchini, quartered lengthwise and sliced
2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided
2 (4 ounce) cans chopped green chile peppers, drained
⅔ cup finely chopped onion
1 teaspoon salt
¼ cup all-purpose flour
¾ cup mild or medium salsa
1 tablespoon finely sliced green onion, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
  • Garnish with green onions just before serving.

Nutrition Facts : Calories 90 calories, Carbohydrate 9.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 790.9 mg, Sugar 3.8 g

MEXICAN ZUCCHINI & YELLOW SQUASH



Mexican Zucchini & Yellow Squash image

I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.

Provided by Deanne McKissick

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 yellow squash
2 zucchini
Rotel Tomatoes
cilantro
salt
pepper
Velveeta cheese

Steps:

  • Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
  • add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.

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