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Hearty Taco Casserole

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
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    8 servings

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 large 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 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 12x8-in. rectangle. Press into a 13x9-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.
Nutrition Facts
1 piece: 284 calories, 10g fat (5g saturated fat), 87mg cholesterol, 764mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
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Reviews

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Average Rating:
  • homemadewithlove
    Feb 18, 2016

    First time i made I also thought it somewhat bland. Second time I made I added more spices and used gluten free flour for hubby - overall good dish.

  • desertrose62802
    Jul 13, 2013

    No comment left

  • Cheryl Clawson
    Apr 14, 2013

    No comment left

  • basketmom15
    Nov 15, 2012

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

  • euge1
    Jul 13, 2012

    7 points ww for 6 servings i used this taco seasoning mix Ingredients1 tablespoon chili powder1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon crushed red pepper flakes1/4 teaspoon dried oregano1/2 teaspoon paprika1 1/2 teaspoons ground cumin1 teaspoon sea salt1 teaspoon black pepperDirectionsIn 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.

  • craftymommajess
    Jan 6, 2011

    One of my go-to recipes!!

  • kgraves_gd
    Mar 28, 2010

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

  • euge1
    Mar 25, 2010

    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

  • MrsWizard96
    Mar 3, 2010

    No comment left

  • srosa
    Jan 20, 2010

    No comment left