Hearty Taco Casserole

You've probably noticed by now that my family has a thing for Mexican food. I make it at least a couple times a week and it's one of my fail safes--if I make Mexican no one complains (which is a big feat when you're cooking for 7 every night). This is a recipe I found in an old edition of Light and Tasty and I knew just at a quick glance at the ingredients that my family would love it. With its thin crust on the bottom, the savory taco filling, then the fresh toppings this is definitely going into the keeper files!




The ingredients:

2/3 uncooked brown rice

1-1/3 cups plus 4-5 tablespoons water, divided

3/4 cup flour

3/4 tsp. baking powder

1/8 tsp. salt

2 Tbs. cold butter

FILLING:

1/2 lb. lean ground beef (I used ground turkey)

1/2 cup chopped onion

1/2 cup chopped green pepper

2 garlic cloves, minced

1 cup water

1 envelope taco seasoning

2 eggs, slightly beaten

1/4 cup minced fresh cilantro

1 cup shredded cheddar cheese

2 cups shredded lettuce

2 medium tomatoes, chopped

3/4 cup salsa

1/2 cup fat-free sour cream

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 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. x 2-in. baking dish coated with nonstick 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 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 heat. Stir in eggs and cilantro. Spread over crust.

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. Makes 8 servings.

Enjoy!