Lamb Fajita Casserole

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 lbs lamb tenderloin, cut into bite size pieces
• 2 tablespoons canola oil, divided
• 1 medium jalapeno pepper, seeded and diced
• 1/3 cup fresh cilantro, chopped
• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cumin
• 2 teaspoons fresh garlic, minced
• 1 medium red bell pepper, sliced
• 1 medium green pepper, sliced
• 1 medium yellow onion, sliced
• 20 ounces diced tomatoes with green chilies
• 1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
• 1/2 cup salsa
• 1 1/2 cups reduced-fat mexican cheese blend
• 8 corn tortillas

Recipe

• 1 combine first 14 ingredients in a large zip top bag, mix well, refrigerate over night for best flavor.
• 2 combine soup, rotel tomatoes, and salsa.
• 3 heat 1 tablespoon oil in a large non-stick skillet and cook lamb until just about done. add peppers and onion and cook an additional 10 minutes.
• 4 spray the bottom on a 9x13 pan with cooking spray.
• 5 layer tortillas, soup mixture, meat mixture, then cheese.
• 6 repeat ending with the cheese.
• 7 cover with foil and cook at 350 for30 minutes. remove foil and cook an additional 10 minutes or till bubbling. remove from oven and let sit about 10 minutes.
• 8 i would have preferred to make this a bit more spicy, but i am the only one in my family that likes it that way. serve with sour cream if desired.