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3/4 pound ground beef
2 zucchini sliced
1/4 pound mushrooms sliced
2 tablespoons green onions sliced
1 1/2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 cups white rice cooked
1 4-ounce can green chilies chopped
1/2 cup sour cream
1 cup Monterey Jack cheese shredded, divided
In a large skillet over medium heat, cook beef until no longer pink. Add zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in chili powder, salt and garlic powder. Add rice, chilies, sour cream and half of the cheese. Transfer to a greased 2 quart baking dish; top with remaining cheese. Bake, uncovered, at 350 for 20 minutes or until cheese is melted
2 zucchini sliced
1/4 pound mushrooms sliced
2 tablespoons green onions sliced
1 1/2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 cups white rice cooked
1 4-ounce can green chilies chopped
1/2 cup sour cream
1 cup Monterey Jack cheese shredded, divided
In a large skillet over medium heat, cook beef until no longer pink. Add zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in chili powder, salt and garlic powder. Add rice, chilies, sour cream and half of the cheese. Transfer to a greased 2 quart baking dish; top with remaining cheese. Bake, uncovered, at 350 for 20 minutes or until cheese is melted