Cheesy Mexican Lentil Casserole
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium green bell pepper, chopped
4 cups water
1 cup of salsa (this makes the consistency not too thick)
1 teaspoon chili powder (or to taste)
Add in the water; bring to a boil.
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.
This was surprisingly wonderful!!! Everyone loved it! I had some leftovers the next day and I added some fresh crushed chips, sour cream and topped it off with some salsa! I could eat this again and again!
April 8, 2010