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Zippy Beef Bake Recipe
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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

Ingredients

  • 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

Directions

  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


Reviews for Zippy Beef Bake

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
LKimK77
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."

MY REVIEW
bell5429
Reviewed Mar. 14, 2014

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

MY REVIEW
sgronholz
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!"

MY REVIEW
alicecooper
Reviewed Aug. 3, 2013

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

MY REVIEW
jrshimek
Reviewed Jul. 27, 2012

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

MY REVIEW
acooley1
Reviewed Feb. 6, 2012

"Made this last night for supper and hubby really loved it. I liked the texture better before I put it in the oven to bake- the sour cream was all sucked up by the rice by the time it came out and the creamy texture wasn't there. However, I have to say we both liked it and hubby has already said, "I hope you'll make this again cause I really liked it.""

MY REVIEW
villanova
Reviewed Mar. 1, 2010

"Very good, but a little bland. I might add some more spice to it next time."

MY REVIEW
b11b11
Reviewed Sep. 1, 2009

"Love this receipe my husband wants me to double for this weekend, great taste, yummy with zucchini from out garden."

MY REVIEW
sarahrocks66
Reviewed Aug. 25, 2009

"I made this recipe with yellow squash rather than zucchini.  I also omitted the chilis and used a slightly spicy Jambalaya Rice Mix for the rice.  I used plain cheddar cheese as well.  I also used ground turkey.  This dish seems very versitile as I substituted a lot of the ingrdients to fit my pantry."

MY REVIEW
sarahrocks66
Reviewed Aug. 25, 2009

"Does anyone know if the zucchini could be substituted with yellow squash?"

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