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Tuesday, June 25, 2013

Taco Casserole

After three years of getting spoiled by my husband's fabulous cooking, I have now been asked to start pulling my weight in the kitchen. I will be honest with you, I am scared of the kitchen. Honestly, I can cook, I just get overwhelmed and a little paranoid that something is about to catch on fire. Flour is always near by in case of an emergency. The past few weeks I have really enjoyed being in the kitchen. This may have of helped =) INSERT WINE! I just have to make sure to plan and prepare.

I am feeling like an actual wife. Maybe, I'm not Betty Crocker status but I'll get there.


This taco casserole was very easy and it is husband approved!!


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


  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. 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.

Recipe Source: Shrinking Kitchen  <---I love this website

Continue reading as I continue my mission: Healthy Huggins!



  1. YUM!! I love your take on taco casserole/salad! I need to try this stat!

    Thanks for linking up, friend! :)

    1. It is so good!! I'm loving Taste of Tuesday!


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