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Lamb Enchiladas
| Ingredients | |||
| 2 | pound | lamb, ground | |
| 1 | each | onion, chopped | |
| 14 1/2 | oz | tomatoes, can, diced, drained | |
| 15 1/4 | oz | kidney beans, red, can, drained | |
| 8 | oz | mushrooms, fresh, sliced | |
| 8 | oz | salsa, jar | |
| 12 | each | flour tortillas, 8 inch | |
| 2 | cup | cheddar cheese, shredded | |
Directions: | |||
| Preheat oven to 350 degrees F (175 degrees C). Saute lamb and onion in a large skillet over medium high heat for 4 to 5 minutes; when lightly browned, stir in tomatoes, beans and mushrooms. Add 1/2 of the salsa and cook all together until heated through. Spoon mixture onto tortillas, dividing evenly; roll up tortillas and place in a lightly greased 9x13 inch baking dish. Spread remaining salsa over the top and sprinkle with cheese. Bake for 30 minutes, or until cheese is melted and bubbly. Calories 897 Protein 49.5g Total Fat 40.8g Sodium 1332mg Cholesterol 142mg Carbohydrates 79.9g Fiber 8.4g | |||
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