Tex Mex Summer Squash

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 -3 medium summer squash (zucchini, yellow, or both)
• 1 medium onion
• 3 tablespoons butter (butter gives a richer flavor) or 3 tablespoons olive oil (butter gives a richer flavor)
• 1 (8 ounce) can tomato sauce
• 1/4 cup water
• 1 teaspoon chili powder (more if you want it spicier)
• 1/2 teaspoon ground cumin
• 4 -6 corn tortillas (optional but good)
• 6 ounces sharp cheddar cheese (grated)
• salt (i don't add any)

Recipe

• 1 place butter or olive oil in a large teflon-coated skillet on low heat.
• 2 wash and cut squash into 1/2 to 3/4 inch cubes and add to skillet.
• 3 chop onion and add to skillet.
• 4 cover and turn heat up to medium. cook with occasional stirring until squash is tender but not soft.
• 5 meanwhile grate cheese.
• 6 lightly toast the tortillas, then cut into 1/4 inch wide strips with scissors.
• 7 pour tomato sauce into a small bowl and add 1/4 cup water.
• 8 stir spices into the diluted tomato sauce.
• 9 a soon as the squash is tender (about 7-10 minutes) add the tomato sauce mixture. stir in and cook with lid off until squash is soft and tender and tomato sauce is slightly thickened.
• 10 stir in tortilla strips, sprinkle grated cheese on top, and cover. cook on low heat another 2-3 minutes until the cheese is melted and serve.
• 11 as an option you may add 1 or 2 precooked cubed chicken breasts and make this into a main course.