Taco gratin with rice
Portions: 15
Ingredients
- 900 g rice (uncooked)
- 1500 g ground beef (5% fat)
- 2 bell peppers, diced
- 2 cans of corn (approx. 240 g)
- 2 cans crushed tomatoes (500 g each)
- 3 packets taco seasoning (or homemade spice mix)
- 300 g light Philadelphia cream cheese
- 4 dl low-fat crème fraîche
- 300 g grated low-fat cheese
- 125 g jalapenos
Instructions
- Cook the rice. Spread it in the bottom of a large oven dish or several smaller ones.
- Chop Bell pepper and drain the corn.
- Fry the minced meat. Add the taco seasoning and vegetables. Fry for another couple of minutes.
- Pour over the crushed tomatoes and let shimmer for 5 minutes. Pour it over the rice.
- Stir together the Philadelphia cream cheese and crème fraîche to make a sauce. Spread it on top.
- Sprinkle the grated cheese over everything.
- Bake in the oven at 225°C (437°F) for about 20 minutes until the cheese is nicely browned.
- Top with jalapenos!
Calories: 510
Protein: 36
Fat: 14
Carbohydrates: 59