Categories: Casserole; Freezer Friendly; Kid-Friendly

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
• 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

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. × 8-in. rectangle. Press into a 13-in. × 9-in. baking dish coated with 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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