Vegetarian Dishes

Vegetarian Easy Taco Casserole

1 cup finely chopped onions

1 clove garlic, minced
1 teaspoon canola oil
1 cup dry lentils, rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
2 cups crushed Doritos I used Nacho Cheese flavor
1 (14 fluid ounce) can black beans drained & rinsed
1 (12 fluid ounce) can corn drained
1 (15.5 ounce) jar salsa use your favorite kind
2 cups shredded Tex-Mex cheese blend (or use cheddar)
Toppings (optional, to taste): tomatoes, cilantro, scallions, avocado, black olives, sour cream, lettuce, etc.

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin, and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa and heat until mixture is hot throughout. Preheat oven to 350F and move the rack to the middle position. Prep your ingredients. Add the oil and ground beef to a skillet. Cook, breaking up the meat as you go along, for 5 minutes over medium-high heat. Stir in the onion, chili powder, garlic powder, and ground cumin, and continue cooking for another 5 minutes. Meanwhile, add the crushed Doritos in an even layer to the bottom of a 9x13 (or similar size) casserole dish. Stir in the beans, corn, salsa, and half the cheese. Let it warm through (until the cheese melts). Spoon the beef mixture evenly over the Doritos. Top the casserole with the remaining cheese. Bake, uncovered, for 15-20 minutes or until it's warm and the cheese is nice and melty. Meanwhile, prep the toppings. Serve casserole as-is or with your favorite toppings.