Post by wilderness on Sept 30, 2018 7:34:07 GMT -5
Mexican Zucchini Bake-birdy
Servings: 4
12 oz. lean ground beef
1 Tbs butter
2 zucchini or yellow summer squash, chopped
8 oz. mushrooms sliced
2 Tbs chopped onion
1 tsp chili powder
1 tsp salt
1/2 tsp garlic powder
2 cups rice, cooked
1 can chopped green chile peppers
1/2 cup low-fat sour cream
1 cup reduced-fat Cheddar cheese shredded
Brown meat in skillet. Add butter, zucchini, mushrooms, and onion. Cook until tender. Drain.
Stir in chili powder, salt, and garlic powder. Add rice, chiles, sour cream and half the cheese.
Transfer to 2 qt. baking dish. Bake at 350 degrees for 20 min. Sprinkle w/remaining cheese.
Servings: 4
12 oz. lean ground beef
1 Tbs butter
2 zucchini or yellow summer squash, chopped
8 oz. mushrooms sliced
2 Tbs chopped onion
1 tsp chili powder
1 tsp salt
1/2 tsp garlic powder
2 cups rice, cooked
1 can chopped green chile peppers
1/2 cup low-fat sour cream
1 cup reduced-fat Cheddar cheese shredded
Brown meat in skillet. Add butter, zucchini, mushrooms, and onion. Cook until tender. Drain.
Stir in chili powder, salt, and garlic powder. Add rice, chiles, sour cream and half the cheese.
Transfer to 2 qt. baking dish. Bake at 350 degrees for 20 min. Sprinkle w/remaining cheese.
