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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) butter |
1-1/2 teaspoon(s) chili powder |
1 4-oz. can(s) chopped green chiles |
1-1/2 cup(s) cooked rice |
1/8 teaspoon(s) garlic powder |
3/4 pound(s) ground beef |
1 teaspoon(s) salt |
1 cup(s) shredded monterey jack cheese, divided |
1/4 pound(s) sliced fresh mushrooms |
2 tablespoon(s) sliced green onions |
1/2 cup(s) sour cream |
2 medium zucchini, thinly sliced |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chiles, sour cream and half of the cheese.
2. Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake uncovered, at 350 degrees for 20-22 minutes or until cheese is melted.
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