Recipe - Stacked Lambchiladas

12 Flour tortillas
1 pound Ground lamb
1 Onion, finely chopped
1 Green pepper
1 Jalapeno pepper (opt)
1 pack Taco seasoning mix
8 ounce Refried beans
1 pound Monterrey jack cheese, shred
1 pound Cheddar cheese, shred
1 pound Jalapeno or Mozzarrella
cheese, shred
1 Jar salsa, 16oz

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.