Ingredients for Tamale Lentil Casserole
- Olive Oil
- 1 medium onion, chopped
- Green Bell Pepper
- 2 cloves garlic, minced
- 2 cups water
- Dried Lentils
- 1 (15-ounce) can tomato sauce
- Taco Seasoning Mix
- Cheddar Cheese
- Milk
- Cornbread Muffin Mix
- Cream Style Corn
- Egg
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How to Make Tamale Lentil Casserole
- Heat 1 tablespoon of olive oil in a 3-quart saucepan over medium-high heat.
- Add 1 medium onion (chopped), 1 bell pepper (chopped), and 2 cloves garlic (minced) to the saucepan. Cook, stirring frequently, until vegetables are softened (about 5-7 minutes).
- Pour in 2 cups of water, 1 cup brown or green lentils (rinsed), 1 (15-ounce) can of tomato sauce, and 1 packet of your favorite taco seasoning mix.
- Reduce heat to low, partially cover the saucepan, and simmer for 35-40 minutes, or until lentils are tender. Stir occasionally.
- Preheat oven to 400°F (200°C).
- Grease a 2-quart casserole dish with cooking spray or shortening.
- **Prepare the Cheese Cornbread Topping:** In a medium bowl, combine 1 cup cornbread mix, 1/2 cup shredded cheddar cheese, 1/4 cup milk, and 1 large egg. Mix until just moistened.
- Spoon the lentil mixture into the prepared casserole dish.
- Spread the cheese cornbread topping evenly over the lentil mixture.
- Bake uncovered for 15-20 minutes, or until the topping is golden brown and the casserole is heated through.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
62g
Fat
20g
Carbs
23g
