We have a TON of squash and tomatoes coming out of the garden. The onions were medium sized Walla Walla Sweets, and the garlic was a hardneck purple variety that the better half plants every year.
This is an easy weeknight dinner if you can cook the ground beef in advance, and if you are a vegetarian, I think omitting the beef, and adding a can of black beans would taste delicious as well.
1 lb. ground meat
2 medium onions, sliced
2 large yellow squash, diced (zucchini would be good as well)
6 medium tomatoes, diced
1/2 C. Salsa
2 tsp. chili powder
2 tsp. cumin
Salt and Pepper to taste
1 C. Pepperjack Cheese
Cook ground beef, and sautee onions. You can cook the beef in advance and just add it to the pan like I did for a quicker prep time on a weeknight.
Add seasonings to beef and onion mixture. Add the tomatoes and salsa, cover and simmer for about 15 minutes until the liquid from the tomatoes cooks down a bit.
Add the squash, cover and let simmer for a few more minutes until the squash is just tender (I don’t like squishy squash). Top with Pepperjack cheese.