Sloppy Mexican Casserole


Adapted from The McDougall Program

  • 1 cup dried lentils
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 small green pepper, chopped
  • 2 cups water
  • 2 cups tomato sauce
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon soy sauce
  • 1/2 cup uncooked elbow macaroni
  • 4 corn tortillas, torn into bite-sized pieces


Bring the lentils, onion, carrot, green pepper, and water to a boil, cover, and let simmer for 30 minutes. Add the tomato sauce and seasonings to the pot and cook for 30 minutes longer, covered. Remove from heat and stir in the macaroni and torn-up tortillas. Spoon into a casserole dish and bake at 350° for 30 minutes, covered.

Makes 4 servings.

Each serving 205 calories.

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