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Lentil nachos

Lentil Nachos

Course Appetizers / Snacks
Difficulty Easy
Pulse Type Lentils
Category Meal Prep Recipes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 1 9 inch pan

Ingredients

  • 1 cup lentils dried, rinsed
  • 2 cups water
  • 1⁄2 pound ground beef lean
  • 1 8-ounce can tomato sauce
  • 1 tsp chili powder
  • 1 tsp Tabasco sauce
  • 1⁄2 cup picante sauce or salsa
  • 1 cup water
  • salt and pepper to taste
  • 2 - 3 green onions chopped
  • 1⁄2 cup olives ripe; chopped
  • 2 - 3 chili peppers fresh, green; seeded and chopped, or 14-ounce can
  • 1⁄2 packed cup cheddar cheese shredded
  • 1⁄2 packed cup monterey jack cheese or Mozzarella; shredded
  • Tortilla chips nacho

Garnish

  • garnish Sour cream, guacamole, chopped olives, and chopped tomatoes

Instructions

  1. In a medium saucepan, bring lentils and 2 cups water to a boil. Reduce heat, cover, and simmer 30 minutes, or until lentils are tender. Drain.
  2. Preheat oven to 350°F.
  3. In large frying pan, brown ground beef. Drain off excess fat. Add tomato sauce, chili powder, Tabasco, picante sauce, and one cup water. Stir over medium heat until the sauce is slightly thickened. Stir in the drained lentils. Season with salt and pepper to taste.
  4. Place in a 9-inch pie pan or 8-inch square baking dish. Top with green onions, olives, green chilies, and shredded cheeses. Heat in the oven for 10 to 12 minutes.
  5. Garnish and serve with chips for dipping.