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

Cook beef, zucchini, onions and seasonings in a lightly greased skillet until meat is no longer pink and vegetables are tender and crisp. Stir frequently to crumble meat. Add green chilies, rice and sour cream and 1 cup cheese. Turn into a buttered shallow 2 quart casserole. Arrange tomato slices on top. Season with salt and pepper. Top with remaining cheese. Bake at 350 degrees for 20 to 25 minutes. Serves 6 to 8.