| 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 |
| 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 degrees 20 to 25 minutes. |
