Tamale Lentil Casserole
Source of Recipe
from rdj petite recipes
List of Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups water
1 1/4 cups dried lentils, (10ounces), sorted and rinsed
1 14ounce can tomato sauce
1 1.25ounce package taco seasoning mix
cheese cornbread topping:
1/2 cup shredded Cheddar cheese (2 ounces)
1/4 cup milk
1, 8 1/2ounce package cornbread muffin mix
1, 8 1/2ounce can cream style corn
1 large eggRecipe
Heat oil in 3 quart saucepan over medium/high heat.
Cook onion, bell pepper and garlic in oil, stirring frequently,
until vegetables are tender.
Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low.
Partially cover and simmer 35 to 40 minutes or until lentils are tender.
Heat oven to 400 degrees F. Grease 2 quart casserole with shortening.
Prepare topping by mixing all ingredients until moistened.
Spoon lentil mixture into casserole.
Spread topping evenly over lentil mixture.
Bake uncovered 15 to 20 minutes until topping is golden brown.
Makes 6 servings.
459 Calories; 11g Fat (22.0% calories from fat); 19g Protein;
72g Carbohydrate; 16g Dietary Fiber; 42mg Cholesterol; 1322mg
Sodium.
Diabetic exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable;
0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
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