Ground Beef, Veggie & Rice Bake - cooking recipe

Ingredients

1 cup long grain rice
2 lbs ground beef
2 stalks celery
1 large onion, chopped (1 cup)
1 medium zucchini (I use grilled peppers, 8 ounces)
2 medium tomatoes, chopped
2 cups milk
1 (4 ounce) can sliced mushrooms, drained
1 (3 ounce) package nacho cheese soup mix (2 envelopes)
2 teaspoons dried basil
1/4 teaspoon pepper
1 cup shredded cheddar cheese (4 ounces)

Preparation

Cook the rice according to package directions.
Meanwhile, in a large skillet cook ground beef, celery & onion until beef is brown & veggies are tender (drain fat).
Trim the ends from the zucchini & cut it in half lengthwise then slice crosswise. You can use any veggie(s) really, I like this with grilled peppers myself.
In a 13x9x2 inch baking dish combine meat mixture, rice, zucchini, tomatoes, milk, mushrooms, soup mix, basil & pepper (I tend to add chili powder too). Mix well.
Bake, covered, at 375 for 30-35 minutes or until heated through.
You may add the shredded cheddar during the last few minutes of cooking or use as a topping before serving.
Stir before serving.