Taco Casserole
- Number of Servings: 8
Ingredients
Ingredients 2/3 cup instant brown rice 1-1/3 cups plus 4 to 5 tablespoons water, divided 3/4 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 2 tablespoons cold butter Filling 1/2 pound lean ground beef (90% lean) 1/2 cup chopped onion 1/2 cup chopped green pepper 2 garlic cloves, minced 1 cup water 1 envelope taco seasoning 1/2 cup egg beaters 1/4 cup minced fresh cilantro 1 cup (4 ounces) shredded reduced-fat cheddar cheese 2 cups shredded lettuce 2 medium tomatoes, chopped 3/4 cup salsa 1/2 cup fat-free sour cream
1.In a small saucepan, cook rice according to directions.
2. Meanwhile, in a large bowl, combine flour, baking powder and salt; cut in butter until crumbly. Stir in enough remaining water to form a soft dough. On a floured surface, roll dough into a 12-in. x 8-in. rectangle. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 400° for 13-15 minutes or until very lightly browned.
3.For filling, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add water, taco seasoning and cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs and cilantro. Spread over crust.
4.Cover and bake for 15-17 minutes or until filling is set. Cut into squares. Top with cheese, lettuce and tomatoes. Serve with salsa and sour cream. Yield: 8 servings.
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user TERRIE0771.
2. Meanwhile, in a large bowl, combine flour, baking powder and salt; cut in butter until crumbly. Stir in enough remaining water to form a soft dough. On a floured surface, roll dough into a 12-in. x 8-in. rectangle. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 400° for 13-15 minutes or until very lightly browned.
3.For filling, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add water, taco seasoning and cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs and cilantro. Spread over crust.
4.Cover and bake for 15-17 minutes or until filling is set. Cut into squares. Top with cheese, lettuce and tomatoes. Serve with salsa and sour cream. Yield: 8 servings.
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user TERRIE0771.
Nutritional Info Amount Per Serving
- Calories: 218.1
- Total Fat: 9.0 g
- Cholesterol: 33.4 mg
- Sodium: 388.8 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.9 g
- Protein: 14.0 g
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