Cheesy Mexican Lentil Casserole

• 2 tablespoons vegetable oil
• 1 onion medium, chopped
• 1 green bell pepper medium, chopped
• 3 stalks celery chopped, I omitted this, I don't like celery
• 4 cups water
• 1 cup dried lentils green or brown, I used 2 cups
• 1 1/2 cups cooked rice brown rice is recommended
• 12 ounces tomato paste
• 1 cup salsa this makes the consistency not too thick
• 1 1/4 ounces taco seasoning mix
• 1 teaspoon chili powder or to taste
• 1/2 cup tortilla chips crushed
• 1/2 cup shredded cheddar cheese or monterey jack cheese

1. In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
2. Add in the water; bring to a boil.
3. Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
4. Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, salsa, taco seasoning mix, and chili powder; stir to combine.
5. Transfer mixture to a lightly greased medium-sized casserole dish.
6. Bake, uncovered, in a 350u0b0 oven for 20 minutes.
7. Sprinkle tortilla chips and cheese on top.
8. Bake another 5 minutes or until cheese melts.

vegetable oil, onion, green bell pepper, stalks celery, water, brown, tomato, taco, chili powder, tortilla chips, cheddar cheese

Taken from www.yummly.com/recipe/Cheesy-Mexican-Lentil-Casserole-1650542 (may not work)