Zippy Beef Bake Recipe
Zippy Beef Bake Recipe photo by Taste of Home

Zippy Beef Bake Recipe

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"With its south-of-the-border flavor, this filling meal-in-one is a family favorite," related Gay Kelley of Tucson, Arizona. "In fact, we like it so much we have it about once a week!"
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1/4 each: 462 calories, 27g fat (15g saturated fat), 109mg cholesterol, 944mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 29g protein


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the 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.
  2. 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. Yield: 4 servings.
Originally published as Zippy Beef Bake in Quick Cooking July/August 1998, p43

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Reviewed Dec. 1, 2014

"Love this recipe !! I use yellow, green, and mexican squash in this. Love it with a wild rice mix also, if you want more spice use hot chilis & papper jack cheese. The left overs re-heat wonderful."

Reviewed Mar. 14, 2014

"I like this dish a lot. Any thing with green chillis in it is for me."

Reviewed Aug. 14, 2013 Edited Nov. 18, 2013

"My husband and I really enjoyed this casserole. I'll definitely be making it again and will be sharing the recipe with my zucchini-loving friends!"

Reviewed Aug. 3, 2013

"Tasty, the zucchini and mushrooms offer an unexpected flavor."

Reviewed Jul. 27, 2012

"This is a favorite recipe. I go back to it regularly and there's never any leftovers!"

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