Tex-mex lamb enchiladas
( MAKES 6-8 servings )
Can be baked in one large or two smaller dishes to provide two people with two meals.
For the lamb
|1 Tbsp||Canola oil|
|400 g||Lamb mince, lean|
|2 tsp||Cumin seeds|
|2 tsp||Dark cocoa powder|
|¼ tsp||Chilli flakes, use up to ½ tsp|
|1||Small red onion, diced|
|1 cup||Mexican salsa|
- Heat the oil in a large non-stick frying pan. Stir-fry the lamb — in batches, if necessary — until browned. Add the cumin, cocoa, chilli and onion and continue cooking for about 5 minutes. Add the salsa and heat through.
- Preheat the oven to 220°C. Lightly grease a 34cm x 21cm baking dish or two 17cm x 21cm dishes.
- Soften the tortillas briefly in the microwave. Place a band of the lamb along the centre of each tortilla. Top evenly with the refried beans, cheese, coriander and sour cream. Roll up and place in the baking dish.
- Bake for about 10 minutes until bubbling and browned. Great served with extra sour cream and a crisp salad.
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