Friday, May 17, 2013

Mexican Lentils and Rice Casserole Recipe

I have a couple of go to recipes that I make repeatedly.  One of them has been one I got from Runs for Cookies called Mexican Lentils and Rice.  The other day I was trying to think of something to make, when I had an idea.

I had a bunch of the lentils and rice made already.  I had corn tortillas, shredded cheddar, and diced green chilis.  I thought that would make a good least I hoped it would.

Mexican Lentils and Rice Casserole Recipe
2c. Mexican Lentils and Rice
4 corn tortillas
2 servings shredded cheddar (28g/serv - yes, I weigh my cheese)
1 can diced green chilis (I use La Preferida)

Preheat oven to 400 degrees.
Spray a 9x9 pan with nonstick cooking spray.
Dip corn tortillas in a bowl of water before placing in the bottom of the 9x9 pan just so they are wet.
Put one serving of cheese on the tortillas.
Spread the 2c. of Mexican Lentils and Rice over the cheese layer.
Then, put the second serving of cheese over the Mexican Lentils and Rice. Spread the diced green chilis over the top.  Bake for 20-30 minutes.

I counted this as two servings. This tastes as good without the cheese, half the cheese, or the Mexican blended cheese as well.

What's your go to recipe?

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