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

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