Southwest Casserole

This is a great late-summer/fall recipe when zucchini and corn abound. Very easy, very fast, and very good!

You’ll need

-2 tbsp olive oil

-½ lb. ground beef

-1 onion, chopped

-2 cloves garlic, minced

-2 medium zucchini, cubed

-2 cups corn niblets

-1 ½ cups chunky salsa, medium spicy

-¼ cup chopped fresh cilantro

-1 cup Monterey Jack cheese, grated

-2 cups cooked noodles (macaroni, penne, or whatever you prefer)

Heat 1 tbsp of oil and cook the beef. Remove from pan, cleaning out the excess fat.

Add the rest of the olive oil and cook the onions and garlic. When softened, add the zucchini and corn, tossing and cooking briefly. Add the salsa, and toss with cilantro, noodles and cheese.

Place in greased casserole dish and bake, covered, at 325°F for 30 minutes or until heated through.

Serves 3-4 with a side salad (coleslaw would be good.)

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