Ingredients
1 cup dry USA lentils, rinsed
2 cups water
1⁄2 pound lean ground beef
1 8-ounce can tomato sauce
1 teaspoon chili powder
1 teaspoon Tabasco sauce
1⁄2 cup picante sauce or salsa
1 cup water
Salt and freshly ground black pepper, to taste
2 to 3 green onions, chopped
1⁄2 cup chopped ripe olives
2 to 3 fresh green chili peppers, seeded and chopped, or 14-ounce can
1⁄2 packed cup shredded Cheddar cheese
1⁄2 packed cup shredded Monterey Jack or Mozzarella cheese
Nacho chips
Sour cream, guacamole, chopped olives, and chopped tomatoes
Method
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.
Preheat oven to 350°F.
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.
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.
Garnish and serve with chips for dipping.