Cheesy Lamb, Rice And Black Bean Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 3/4 lbs boneless lamb shoulder (cut into about 1-inch pieces)
• salt and black pepper
• 4 tablespoons oil (can use less)
• 1 large onion, chopped
• 2 teaspoons dried chili pepper flakes (optional or to taste)
• 1 -2 tablespoon fresh garlic (or to taste)
• 1 (15 ounce) can black beans, rinsed and drained (or use pinto beans)
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 2 (4 ounce) cans diced green chili peppers, drained
• 1 cup uncooked instant minute rice (use or brown)
• 1/4 cup water (or use chicken or beef broth)
• 1/2 cup salsa (mild or spicy)
• 2 -4 teaspoons cumin (or use as much as desired)
• salt and pepper
• 3/4 cup grated cheddar cheese
• sour cream, for top

Recipe

• 1 season the lamb cubes with salt and black pepper.
• 2 heat oil in a skillet; add in the lamb and brown on all sides or until cooked through.
• 3 add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
• 4 transfer mixture to a greased 2 or 3-quart casserole dish.
• 5 add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
• 6 bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
• 7 sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
• 8 serve with sour cream on the side.