1 pound of ground beef, lean 1 tomato, sliced 3 zucchini, sliced thin Salt & pepper 4 ounces of green chilies, diced 1/4 cup of green onions, sliced 3 cups of rice, cooked 1/4 teaspoon of garlic powder 1 cup of sour cream 2 teaspoons of Chili powder 2 cups of cheese, shredded
Sauté the beef, zucchini, onion, salt, garlic powder and chile powder in a lightly greased skillet until the meat in no longer pink and vegetables are tender crisp. Stir frequently, add green chiles, rice, sour cream and 1 cup of the cheese. Turn into a greased shallow 2 quart casserole. Arrange the tomato slices on top. Season with salt and pepper, and top with remaining cheese. Bake at 350ºF. for 25 - 30 minutes or until the cheese browns. Servings: 6
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