Hearty Taco Casserole
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 284.0
- Total Fat: 10.0 g
- Cholesterol: 87.0 mg
- Sodium: 764.0 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 3.0 g
- Protein: 16.0 g
View full nutritional breakdown of Hearty Taco Casserole calories by ingredient
Introduction
This is from page 207 of "The Comfort Food Diet" cookbook.One nigiht when I didn't have time to make homemade tortillas, I used the dough to make the crust of this dish instead. Topped with taco fixings, it was an instant hit! This is from page 207 of "The Comfort Food Diet" cookbook.
One nigiht when I didn't have time to make homemade tortillas, I used the dough to make the crust of this dish instead. Topped with taco fixings, it was an instant hit!
Number of Servings: 1
Ingredients
-
2/3 cup uncooked brown rice
1-1/3 cups plus 4-5 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
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 cup water
1 envelope taco seasoning
2 eggs, lightly beaten
1/4 cup minced fresh cilantro
1 cup (4 oz) shredded reduced-fat cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup salsa
1/2 cup fat-free sour cream
Directions
-In a small saucepan, bring rice and 1-1/3 cups water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed.
-Meanwhile, in a large bowl, combine the 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 the 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 degrees for 13-15 minutes or until very lightly browned.
-For filling, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the water, taco seasoning and cooked rice. Bring to a boil. Reduce the heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs and cilantro. Sprad over crust.
-Cover and bake for 15-17 minutes or until the filling is set. Cut into squares. Top with the cheese, lettuce and tomatoes. Serve with salsa and sour cream.
Yield: 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user SHARONGRR.
-Meanwhile, in a large bowl, combine the 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 the 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 degrees for 13-15 minutes or until very lightly browned.
-For filling, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the water, taco seasoning and cooked rice. Bring to a boil. Reduce the heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs and cilantro. Sprad over crust.
-Cover and bake for 15-17 minutes or until the filling is set. Cut into squares. Top with the cheese, lettuce and tomatoes. Serve with salsa and sour cream.
Yield: 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user SHARONGRR.