1 lb. ground beef
3 med. zucchini, thinly sliced
1/4 c. sliced green onions with tops
2 tsp. salt
1/4 tsp. garlic powder
1 or 2 tsp. chili powder
1 (7 oz.) can chopped green chilies
3 c. cooked rice
1 c. sour cream
2 c. grated cheese (Monterey Jack)
1 lg. tomato, sliced

Saute beef, zucchini, onions and seasonings in lightly greased skillet until meat isn't pink and vegetables are tender-crisp. Add green chilies, rice, sour cream and 1 cup cheese. Turn into buttered 2 quart casserole. Arrange tomatoes, sliced on top. Season with salt and pepper. Top with remaining cheese. Bake at 350 degrees for 20 to 25 minutes.