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:

1. 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.

2. 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.

3. Bake for 30 minutes, or until cheese is melted and
bubbly.



Lamb Enchiladas