Tamale Lentil Casserole

I didn't get a photo of this one either...too hungry. This comes from my very old very worn out Betty Crocker cookbook. I have been making it for years! It is a great Lent or any other time meatless dish, it also does great at potlucks or taking along to a friends.

Tamale Lentil Casserole
Prep:50 bake:20 serves 6
1Tbsp oil
1 onion minced
1 green bell pepper, chopped
2 cloves garlic chopped
3 cups water
1 ¼ c dried lentils
14 oz can tomato sauce
1 packet taco seasoning mix
Cornbread topping
1 8.5 oz cornbread muffin mix
1 8oz can cream corn
½ c shredded cheese
¼ c milk
1 egg
Heat oil in saucepan over medium-high heat. Cook onion, bell pepper, and garlic in oil stirring frequently until vegetables are tender. Stir in water, lentils, tomato sauce and taco seasoning. Reduce heat to low. Partially cover and simmer 35-40 minutes until lentils are tender. Heat oven to 400, grease 2 qt casserole. Prepare cornbread topping, spoon lentil mixture into casserole, spread topping evenly over lentil mixture. Bake uncovered 15-20 minutes until topping is golden brown.