Post by Loupy on Aug 4, 2012 14:08:45 GMT -7
Hearty Taco Casserole
From: Heather
shrinkingkitchen.com/
Yield: 8 servings
Gather
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
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
Step by step
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.
Nutritional Information
Cals 301
fat 11.9g
Sat fat 6.4g
Cholesterol 93 mg
Sodium 376 mg
Total carbs 29.4g
Fiber 2.1g
Sugar 3.5g
Protein 18.3g
8 Weight Watchers Old Points
From: Heather
shrinkingkitchen.com/
Yield: 8 servings
Gather
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
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
Step by step
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.
Nutritional Information
Cals 301
fat 11.9g
Sat fat 6.4g
Cholesterol 93 mg
Sodium 376 mg
Total carbs 29.4g
Fiber 2.1g
Sugar 3.5g
Protein 18.3g
8 Weight Watchers Old Points
