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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Don't let the long list of ingredients scare you. Ingredients:
2/3 cup uncooked brown rice |
1 1/3 cups water, 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 |
1/2 lb lean ground beef |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
2 garlic cloves, minced |
1 cup water |
1 (1 1/4 ounce) envelope taco seasoning |
2 eggs, lightly beaten |
1/4 cup minced fresh cilantro |
1 cup shredded reduced-fat cheddar cheese |
2 cups shredded lettuce |
2 medium tomatoes, chopped |
3/4 cup salsa |
1/2 cup nonfat sour cream |
Directions:
1. 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.
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. x 2-in. baking dish coated with nonstick 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.
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