Back 3/4 Pound Ground Beef
1 Tbsp. Butter or Margarine
2 Medium Zucchini, thickly sliced
1/4 Pound Fresh Mushrooms, sliced
2 Tbsp. Sliced Green Onions
1-1/2 teas. Watkins Chili Powder
1 teas. salt
1/8 teas. Watkins Garlic Granules
1-1/2 Cups Cooked Rice (Use one of Watkins
Harvest Treasures Rice Blends)
1 Can Chopped Green Chilies
1/2 Cup Sour Cream
1 Cup (4 oz.) Shredded Monterey Jack Cheese, divided
In a large skillet over medium heat, cook beef until no longer pink. Add butter, zucchini, mushrooms and onions; cook and stir until the vegetables are tender. Drain. Stir in chili powder, salt and garlic powder. Add rice, chilies, sour cream and half of the cheese. Transfer to a greased 2-quart baking dish; top with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is milted. Yield: 4 servings.
© Copyright 1999 The Rising
Stars Team
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