1 lb. ground beef
2 to 3 med. zucchini, sliced and peeled
1/4 c. sliced green onions with tops
2 tsp. salt or less
1/4 tsp. garlic powder
1 tsp. chili powder
3 hot chilies, chopped fine
3 c. cooked rice
1 c. sour cream
1 lg. tomato
2 c. grated Monterey Jack cheese
Salt and pepper to taste

Cook up rice. Brown beef, onion, squash, and seasonings, stirring, until meat no longer is pink. Add green chilies, sour cream, rice, and 1 cup cheese. Turn into 2 quart casserole. Arrange tomato slices over top; cover with remaining cup of cheese. Bake at 350 degrees for 1/2 hour. I do not cover casserole - I also bake an hour at a lower temperature, if I have the time.