1 1/2 lbs. ground beef
3 med. zucchini, thinly sliced
1/4 c. sliced green onions with tops
Salt
1/4 tsp. garlic salt
2 tsp. chili powder
1 (7 oz.) can chopped green chilies
3 c. cooked rice
1 c. sour cream
2 c. grated Monterey Jack cheese
Salt & pepper
10-15 cherry tomatoes, halved

Brown beef, seasoning with salt and pepper. Drain off excess fat. Add zucchini, onions and seasonings. Saute vegetables until tender crisp. Stir frequently. Add green chilies, rice, sour cream and 1 cup of cheese. Turn into buttered dish, approximately 2 quart. Arrange tomato halves on top and cover with cheese. Bake at 350 degrees for 25 to 30 minutes.