Ingredients
3/4 pound ground beef1 tablespoon butter2 medium zucchini, thinly sliced1/4 pound sliced fresh mushrooms, sliced2 tablespoons sliced green onions1-1/2 teaspoons chili powder1 teaspoon salt1/8 teaspoon garlic powder1-1/2 cups cooked rice1 can (4 ounces) chopped green chilies1/2 cup sour cream1 cup shredded Monterey Jack cheese, divided
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese.
Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted.
