Tamale Lentil Casserole
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 (10 ounces) -- sorted and rinsed
1 (14 ounce) can tomato sauce
1 (1.25 ounce) package taco seasoning mix
CHEESE CORNBREAD TOPPING
1/2 cup shredded Cheddar cheese (2 ounces)
1/4 cup milk
1 (8 1/2 ounce) package cornbread muffin mix
1 (8 1/2 ounce) can cream-style corn
1 large egg
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 400º. Grease 2-quart casserole with shortening. Prepare Cheese Cornbread 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.