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What I Ate on myWW Purple Plan - Summer Squash Taco Casserole

Summer Squash Taco Casserole 2 c. summer squash (or zucchini), thinly sliced 1 can diced tomatoes, 14.5 oz. 1 ¼ lb. ground beef, cooked and drained 1 ½ tsp. chili powder 1 ½ tsp. paprika 1 ½ tsp. cumin 1 tsp. onion powder ¾ tsp. garlic salt ½ tsp. salt 1/8 tsp. cayenne 2 c. low fat cheddar cheese, grated Preheat oven to 350 degrees. Add canned tomato and seasonings to cooked meat and simmer for about 5 minutes. Place the sliced squash at the bottom of a 9x13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top. Bake in preheated oven for about 25 minutes.