Mexican Lentil Casserole

Name: Mexican Lentil Casserole
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 3 stalks celery, chopped; 4 cups water; 1 cup dried lentils (green or brown); 1 1/2 cups cooked rice (brown rice is recommended); 1 (6 ounce) can tomato paste; 1 (1 1/4 ounce) package taco seasoning mix; 1 teaspoon chili powder (or to taste); 1/2 cup crushed tortilla chips; 1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese

(6)

Recipe by ratherbeswimmin

From Easy Beans.

People talking

Join In Now Join the conversation!

READY IN: 1hr 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons vegetable oil
1

medium onion, chopped
1

medium green bell pepper, chopped
3

stalks celery, chopped
4

cups water
1

cup dried lentils (green or brown)
1 ¹⁄₂

cups cooked rice (brown rice is recommended)
1

(6 ounce) can tomato paste
1

(1 1/4 ounce) package taco seasoning mix
1

teaspoon chili powder (or to taste)
¹⁄₂

cup crushed tortilla chips
¹⁄₂

cup shredded cheddar cheese or 1/2 cup monterey jack cheese

DIRECTIONS

In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
Add in the water; bring to a boil.
Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.
Transfer mixture to a lightly greased medium-sized casserole dish.
Bake, uncovered, in a 350° oven for 20 minutes.
Sprinkle tortilla chips and cheese on top.
Bake another 5 minutes or until cheese melts.

Submit a Recipe Correction