1 lb. lean ground beef
3 med. zucchini, thinly sliced
1/4 c. sliced green onions with tops
2 tsp. garlic powder
1 tsp. chili powder (or more to taste)
1 (4 oz.) can green chilies, drained and chopped
3 c. cooked rice
1 c. commercial sour cream
2 c. (about 8 oz.) grated Monterey Jack or Cheddar cheese
1 lg. fresh tomato, sliced
Salt and pepper to taste

Saute beef, zucchini, onions and seasonings in large skillet, adding extra fat only if necessary; cook, stirring frequently, until meat is no longer pink and vegetables are just tender-crisp. Pour off any excess fat.

Add green chilies, cooked rice, sour cream and 1 cup of the cheese. Turn into buttered shallow 2-quart casserole (see note). Arrange tomato slices on top. Season with salt and pepper to taste. Top with remaining cheese. Bake uncovered, in preheated 350 degree oven for 20 to 25 minutes. Serves 6 to 8.

NOTE: Casserole may be wrapped and frozen at this point. When ready to use, thaw still wrapped. Arrange tomato slices on top; season and sprinkle with remaining cheese. Bake as directed.