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You are viewing a single post made by patrob in the thread called Squash, Summer.
Mar 8, 2011 5:52 PM CST
Name: Patricia
Central TX 7b/8a
Mexican Squash

6 medium yellow squash or zucchini or mixture of the two, sliced about 1/2" thick
1 c onion, chopped
2 to 3 large tomatoes, cut into chunks (or canned tomatoes)
4 oz can chopped green chilies (your choice of mild or hot)
1 cup (or more) Velveeta cheese, cut into cubes
salt to taste

In Dutch oven or heavy skillet, saute squash and onion until onion is just tender.
Add tomatoes and chiles.
Cover and simmer until squash is almost tender.
Remove lid and allow most of liquid to evaporate.
Remove from heat.
Add cheese and stir until melted.
Add salt to taste, if desired.

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