Southwest Lamb & Green Chili Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb, cut into 1/2-inch cubes
• 1 tablespoon vegetable oil or 1 tablespoon canola oil
• 1 (15 ounce) can black beans, rinsed & drained
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 (14 1/2 ounce) can mexican-style diced tomatoes, undrained
• 2 (4 ounce) cans chopped green chilies
• 1 cup quick-cooking brown rice
• 1 cup chicken broth
• 3 tablespoons salsa
• 1 teaspoon ground cumin
• 1 cup frozen corn, thawed
• 1 cup shredded mexican blend cheese

Recipe

• 1 in a large skillet over medium heat, cook lamb in oil until no longer pink; drain.
• 2 in same skillet with lamb, add the beans, soup, tomatoes, chilies, rice, broth, salsa, cumin and corn; cook and stir until bubbly.
• 3 pour mixture into an ungreased 2-quart baking dish. bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
• 4 remove from oven and sprinkle with cheese. let stand a few minutes before serving.