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Hearty Taco Casserole Recipe

Hearty Taco Casserole Recipe photo by Taste of Home

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When I didn't have time to prepare homemade tortillas one night, I used the dough to make the crust of this dish instead. Topped with taco fixings, it was an instant hit.—Krista Frank, Rhododendron, Oregon

This recipe is:

Healthy

Diabetic Friendly

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Hearty Taco Casserole Recipe

Prep: 30 min. Bake: 35 min.

Yield: 8 Servings

30 35 65

Ingredients

2/3 cup uncooked 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
2 eggs, lightly beaten
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

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 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.
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.
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.

Nutritional Analysis: 1 serving equals 284 calories, 10 g fat (5 g saturated fat), 87 mg cholesterol, 764 mg sodium, 34 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Hearty Taco Casserole in Light & Tasty August/September 2005, p17

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Reviews for Hearty Taco Casserole

Hearty Taco Casserole

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(1-8) of 8 reviews

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Reviewed on Nov. 15, 2012 by basketmom15

seemed a little dry and didn't have much flavor. might try adding some salsa before I back it.

Reviewed on Jul. 13, 2012 by euge1

i used this taco seasoning mix

Ingredients

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Reviewed on Jan. 06, 2011 by craftymommajess

One of my go-to recipes!!

Reviewed on Mar. 28, 2010 by kgraves_gd

I used the idea of a previous poster and made this with the refrigerated low-fat biscuits. Turned out great!

Reviewed on Mar. 25, 2010 by euge1

i loved this but used the homemade taco seasoning on this site but i omitted the salt in place of the taco seasoning mix,,,,ummmm

Reviewed on Oct. 19, 2009 by euge1

i meant to hit 5 stars for this recipe

Reviewed on Oct. 19, 2009 by euge1

love love love this recipe i forgot what magazine this was in, i have made it b4 and loved it. i have tons of light and tasty magazines and got tired of looking for it ...HIGHLY RECCOMENDED

Reviewed on Jul. 12, 2009 by mjlouk

It would be a whole lot easier to just use low fat crescent roll dough for the crust. Rolling it out was a pain. But the casserole tasted great - I added black beans and some canned tomatoes that I had left over from a previous meal. Really good!