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Dice and simmer squash in about ½ cup water until soft. In a large skillit, fry beef and sausage until done. Drain excess fat. Mix squash (including water) with meat. Let cool for at least 5 minutes. Add all remaining ingredients except for ¼ cups cheese. Mix well. Turn into a 1½ quart cassarole. Top with reserved cheee and bake at 350F for 30 minutes.
: (New Mexico Magazine) : 1993 Cooking Echo Portland Picnic
Typos: Joan Mershon
Your Zucchini Montoya is ready. Bon appetit!
Related recipes: New mexico, Vegetables, Ground meat, Cassarole
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