Recipes / Mexican-Style Lentil and Ground Meat Casserole
Mexican-Style Lentil and Ground Meat Casserole


-1 lb. frozen ground meat
-1 cup coral lentils
-1 butternut squash, peeled and cubed
-1 cup spinach, chopped
-2 tablespoons butter
-2 eggs
-1/2 cup milk
-1 zucchini, diced
-2 tomatoes, diced
-1 cup mushrooms, chopped
-1 can kidney beans, drained and rinsed
-1/2 lb. frozen chicken, cubed
-1 teaspoon chili powder
-1 teaspoon cumin
-1 teaspoon garlic powder
-1 teaspoon paprika
-1 teaspoon oregano
-1/2 teaspoon salt
-1/4 teaspoon black pepper


1. Preheat oven to 350°F.

2. In a large skillet, cook ground meat over medium-high heat until no longer pink.

3. Add lentils and cook for 5 minutes.

4. Add butternut squash, spinach, and butter. Cook for an additional 5 minutes.

5. In a medium bowl, whisk together eggs and milk.

6. Add zucchini, tomatoes, mushrooms, and kidney beans to the skillet.

7. Pour egg mixture over the vegetables and stir to combine.

8. Add chicken, chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Stir to combine.

9. Transfer mixture to a 9x13 inch baking dish.

10. Bake for 30 minutes or until the top is golden brown.

11. Serve warm. Enjoy!