Sloppy mexican casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils; dry |
| 1 | large | Yellow onion; chopped |
| 1 | Carrot; scrubbed & chopped | |
| 1 | small | Green pepper; chopped |
| 2 | cups | Water |
| 2 | cups | Tomato sauce; low-sodium |
| 1 | tablespoon | Parsley; flakes |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Garlic powder |
| 1 | tablespoon | Soy sauce, low sodium |
| ½ | teaspoon | Ground cumin |
| ½ | cup | Whole-wheat macaroni; uncook |
| 4 | Corn tortillas; torn bite-si | |
Directions
Preparation Time: 1:50 Preheat the oven to 350 degrees. Cook the lentils, onion, carrot, and green pepper in the water for 30 minutes.
Add the tomato sauce and seasonings to the pot and cook for 30 minutes longer. Stir in the elbow macaroni and torn-up tortillas.
Spoon into a casserole dish and bake for 30 minutes.
From the recipe files of Sue Smith, SueSmith9@.... Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1⅘.
1⅘á