Mexican Squash
4 yellow squash - sliced and diced
1 medium onion - diced
1 can of Rotel tomatoes (original)
1 cup of cheddar cheese
In a large pan, brown the squash and onions.
Add the Rotel (use the mild for less heat),
cover and simmer for 15 minutes.
Add cheese and remove from heat.
I like to put mine in the fridge overnight so the
flavors have time to combine.
Microwave for 30 seconds and enjoy
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