1/2 c. chopped onion & green pepper fat-free sour cream each
3/4 c. salsa
2 garlic cloves, minced
1 c. water
1 envelope taco seasoning
2 eggs, lightly beaten
1/4 c. minced fresh cilantro
1 c. (4 oz.) shredded reduced-fat cheddar cheese
2 cv. shredded lettuce
2 med. tomatoes, chopped
Instructions
In a sm. saucepan, bring rice & 1-1/3 c. water to a boil. Reduce heat; cover & simmer for 30-35 min. or until rice is tender and water is absorbed.
Meanwhile, in a lg. 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.x9-in.x2-in. baking dish coated with nonstick cooking spray. Bake at 400 degrees for 13-15 min. or until very lightly browned.
For filling, in a lg. nonstick skillet, cook the beef, onion, green pepper and garlic over med. heat until meat is no longer pink; drain. Add water, taco seasoning & cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 min. or until thickened. Remove from the heat. Stir in eggs and cilantro. spread over crust.
Cover and bake for 15-17 min. or until filling is set. Cut into squares. top with cheese, lettuce, and tomatos. Serve with salsa and sour cream.
Originally Submitted
1/11/2008
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