Lentil Rice Taco Casserole

(from home4edu’s recipe box)

This is my altered version of Lentil Rice Casserole -original. That one is listed on here as well. We love this version; it makes the best Taco Salads, especially with homemade nacho cheese dip. I always bake 2 of these so that I have enough to make burritos (for the freezer if they last that long) the next day.

Source: Sue Gregg 15 Minute Meal Planner

Prep time: 10 minutes
Cook time: 140 minutes
Serves 6 people

Categories: Casserole

Ingredients

  • 3/4 C uncooked lentils, use a blend with red, black and green. (the green make it muddy tasting, so use less of these.)
  • 1/2 C of uncooked brown rice
  • 1/3 C quinoa
  • 3 C water (you can use some broth)
  • 1 packet of your favorite Taco Seasoning or 2T of homemade seasoning
  • Opt. 1/2 lb of ground beef, lamb or bison

Directions

  1. Oven method: Preheat your oven and prepare your casserole dish with a non-stick spray.

  2. Soak grains for at least 15 minutes, rubbing them a couple of times. (need to get coating off quinoa.) Rinse thoroughly.

  3. Blend all your ingredients together in your casserole dish and cover.

  4. Bake 2 hours @ 300 degrees F.

  5. Serve as a taco salad or as burritos.

  6. Instant Pot method: Everything above except put in your instant pot, reduce liquid by 1/3C.

  7. Set to Rice or Grain/bean High setting, 10 mins. NO Keep warm.

  8. When it finishes, let depressure naturally for 5 minutes then release vent. Stir and enjoy!

  9. *if using white rice, reduce time to 5 mins.

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