Zippy Beef Bake

3/4 pound ground beef
1 tablespoon butter
2 medium zucchini, thinly sliced
1/4 pound sliced fresh mushrooms, sliced
2 tablespoons sliced green onions
1-1/2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon garlic powder
1-1/2 cups cooked rice
1 can (4 ounces) chopped green chilies
1/2 cup sour cream
1 cup (4 ounces) 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 vegetables are tender. Drain.

Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese. Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted. Makes 4 servings.