Leftover Tex-mex Lamb Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 cups lamb, 1/2 inch cubes
• 1 1/2 cups bell peppers, chopped 1/2 inch pieces
• 1/2 cup onion, coarsely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 (14 ounce) can whole tomatoes, drained (reserve)
• 1 cup chicken stock
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• salt
• pepper
• 1 cup mild cheddar cheese, coarsely grated
• 4 ounces velveeta cheese, cut into 1/2 inch cubes
• 2 cups blue corn tortilla chips, slightly crushed

Recipe

• 1 preheat oven to 375 degrees.
• 2 coat a 9 x 13 glass casserole dish with non-stick spray. evenly distribute crushed tortilla chips over bottom of the dish.
• 3 in a large skillet, heat oil and butter over medium until butter foams. add bell peppers, onions and garlic. saute' until soft.
• 4 drain the canned tomatoes, reserving the juice. crush them up some, just so not whole.
• 5 add lamb to skillet with vegies. add crushed tomatoes, basil and cumin. slowly add some of reserved tomato juice and chicken stock. this is where you need to do a lot of taste-testing. you need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. bring to a simmer for about 10 minutes.
• 6 add salt and pepper to taste. i also added a pinch of sugar to tone down the acidic taste.
• 7 pour over the chips. top with velvetta and cheddar cheese.
• 8 bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.