California Zucchini Bake
Southwestern-style casserole with chili-seasoned ground beef, zucchini, rice, sour cream and Monterey Jack cheese.
1 pound lean ground beef
2 small zucchini, thinly sliced
1/4 cup sliced green onions
2 cups cooked rice
1 cup (4 ounces) shredded Monterey Jack cheese - divided use
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 cup sour cream
1 large fresh tomato, sliced
- Cook beef, zucchini and onions in large nonstick skillet over medium-high heat until meat is no longer pink and vegetables are tender crisp, stirring frequently.
- Add rice, 1/2 cup cheese, garlic powder, pepper chili powder and sour cream; turn into buttered 2-quart baking dish. Arrange tomato slices on top; sprinkle with remaining 1/2 cup cheese.
- Bake in a preheated oven at 350°F (175°C) 20 to 25 minutes.
Makes 4 servings.
Recipe provided courtesy of USA Rice Federation.