 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This dish is a favorite from my mother-in-law and was a great way to get our kids to eat veggies when they were young. We recently stumbled across the recipe and fixed it again. Still as delicious as we remembered it. Ingredients:
1 lb lean ground beef |
3 medium zucchini, thinly sliced |
1/4 cup green onions with top, sliced |
2 teaspoons salt |
1/4 teaspoon garlic powder |
2 teaspoons chili powder |
7 ounces diced green chilies |
3 cups cooked rice |
1 cup sour cream |
2 cups monterey jack cheese, shredded |
1 large tomato, sliced |
salt and pepper |
Directions:
1. Saute beef, zucchini, onions and seasonings in large, greased skillet until meat is no longer pink and vegetables are tender crisp, stirring frequently.
2. Add green chilies, rice, sour cream and 1 cup of the cheese.
3. Pour into a 9 x 13 casserole.
4. Arrange tomato slices on top.
5. Season with salt and pepper.
6. Top with remaining cheese.
7. Bake at 350 degrees for 20 to 25 minutes.
|
|