Brown Rice Taco Bake

My wonderfully talented sister over at Sundaybaker.net has a great variety of healthy recipes. We can always use a little more healthy at our house and I have been trying to add some lower calorie meals and snacks to my weekly menu. 


While I didn't use low fat cheese like Tanya did, I otherwise followed her recipe. I meant to but forgot to add it to my grocery list. Using the low fat cheese will keep this to 287 calories per serving. Great flavor and it fills you right up! 


If you haven't tried brown rice before, you are missing out. We loved the flavor and texture. Thanks, Tanya!


Crust:
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. garlic salt
2 TBLS. butter, cold
5 TBLS. cold water


Filling:
1 cup cooked brown rice
1 lb. very lean ground beef
1 small onion, chopped
3 tsp. minced garlic
3/4 cup water
1 packet taco seasoning
2 eggs, lightly beaten
1 cup shredded low-fat cheddar cheese, divided into 1/2 cups


Mix together the flour, baking powder and garlic. Cut in the cold butter with a fork, blending until the mixture is crumbly. Stir in the water and mix well to form a soft, sticky dough. Roll onto a floured surface and form a rectangle. Lay dough in a greased 9 x 13 inch pan and spread flat with your fingers until the bottom is covered. Bake at 375 degrees for 12 minutes or until crust is lightly browned.


Brown beef, onion and garlic in a large skillet, seasoning them with salt and pepper. Drain. Mix taco seasoning and water. Add to the browned beef. Add in rice. Bring to a soft boil and continue to cook until it thickens. Remove from heat. Add beaten eggs and 1/2 cup of the shredded cheese. Stir well. Pour over cooked crust. Cover and bake at 350 degrees for about 15 minutes.


Cut into squares and top with remaining cheese and any of your favorite toppings.