Title: California Zucchini Bake
Categories: Entree Beef Vegetable
Yield: 6 Servings
| 1 | lb | Ground beef; lean |
| 1 | | Tomato; sliced |
| 3 | | Zucchini; sliced thin |
| | | Salt & pepper |
| 4 | oz | Green chilies; diced |
| 1/4 | c | Green onions; sliced |
| 3 | c | Rice; cooked |
| 1/4 | ts | Garlic powder |
| 1 | c | Sour cream |
| 2 | ts | Chili powder |
| 2 | c | Cheese; shredded |
SAUTE BEEF,ZUCCHINI,ONION,SALT, GARLIC POWDER AND CHILI POWDER IN A LIGHTLY
GREASED SKILLET UNTIL MEAT IS 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
TOMATO SLICES ON TOP. SEASON WITH SALT AND PEPPER, AND TOP WITH REMAINING
CHEESE. BAKE AT 350 DEGREES 25 TO 30 MINUTES OR UNTIL CHEESE BROWNS.