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

Saute beef, zucchini, onion, salt, garlic powder, and chili powder in large skillet until meat is no longer pink, and vegetables are tender crisp. Stir often. Add chilies, rice, sour cream, and 1 cup Jack cheese. Turn into a buttered, shallow, 2 quart casserole. Arrange tomatoes slices on top. Season with salt and pepper to taste. Top with remaining Jack cheese. Bake at 350 degrees for 20-25 minutes.