Taco Summer Squash Casserole

(based on a recipe from sugarfreelowcarbrecipes.com)

1 large zucchini or summer squash, coarsely grated
2 c chopped tomatoes (3 or 4 medium)
1 pound ground beef
2 teaspoons chili powder
1 ½ teaspoons paprika
1 ½ teaspoons cumin
1 teaspoon onion powder
¾ teaspoon garlic salt
½ teaspoon salt
⅛ teaspoon cayenne
2 cups cheddar cheese, grated

Put everything but the cheese in a big (really big!) skillet or Dutch oven. Cook over high heat until the meat and the veggies are done and most of the liquid has evaporated. Put the meat and veggie mixture in a 9x13 inch baking dish. If there’s too much liquid left, save it to put in soup later. Sprinkle the cheese on top. Bake at 350 for about 25 minutes, or until the cheese is melted and the meat and veggie mixture is bubbly. (I usually stir the cheese into the meat and veggies, because if I put it on top I tend to pick the crunchy cheese off the top and eat it, and the casserole itself ends up without.)