Mandy's Lamb Enchiladas recipe

6 servings

2 pounds ground lamb

1 onion, chopped

1 (14.5 ounce) can diced tomatoes, drained

1 (15.25 ounce) can red kidney beans, drained

1 (8 ounce) package sliced fresh mushrooms

1 (8 ounce) jar salsa

12 (8 inch) flour tortillas

2 cups shredded Cheddar cheese

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 at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.