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Southwestern-style ground beef, zucchini,
rice and Monterey Jack cheese casserole.
California Zucchini
Bake
- 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 at 350°F (175°C) 20 to 25
minutes.
Makes 4 servings.
Recipe provided courtesy of USA Rice Federation.
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