Stacked lambchiladas
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Flour tortillas | |
| 1 | pounds | Ground lamb |
| 1 | Onion, finely chopped | |
| 1 | Green pepper | |
| 1 | Jalapeno pepper (opt) | |
| 1 | pack | Taco seasoning mix |
| 8 | ounces | Refried beans |
| 1 | pounds | Monterrey jack cheese, shred |
| 1 | pounds | Cheddar cheese, shred |
| 1 | pounds | Jalapeno or Mozzarrella cheese, shred |
| 1 | Jar salsa, 16-oz | |
Directions
Preheat oven to 325
Brown the ground lamb in a frying pan. When done, drain grease and rinse with boiling water. Sautee the onions and green peppers. Combine the meat, onions, peppers, and taco seasoning. Place 4 flour tortillas on a large baking sheet and spoon the meat mixture on top of each tortilla. Add a handful of each cheese to the layer. Place another layer of tortillas on top of the meat and cheese. Spread a layer of refried beans and cheese on the tortillas. Put last layer of tortillas on top of the beans and cheese.
Smother the top layer with salsa and remaining cheese. Each stack should have 3 tortillas, meat, beans, salsa, and cheese. Bake for 20 to 30 minutes or until all the cheese is melted.
Note: Jalapeno cheese and peppers are optional depending on the amount of spice desired.
This recipe placed second in the 1995 Maryland Grand Lamb Cookoff.