CHEESY ENCHILADAS WITH LAMB AND BREAKFAST POTATOES

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Cheesy enchiládás loáded with my eásy breákfást potátoes, beáns, ánd ground ámericán lámb. These áre brunch-reády for ány weekend!

INGREDIENTS

  • 5-6 smáll white potátoes or 3 cups diced
  • 3 tbsp olive oil
  • 1/2 onion or 2 cups diced
  • 1 yellow pepper diced
  • 16 ounces ground ámericán Lámb
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 tsp pápriká
  • 1/4 tsp gárlic powder
  • 1 tbsp fresh rosemáry chopped
  • Sált ánd bláck pepper
  • 2 tbsp máple syrup
  • 1 15oz cán kidney beáns dráined
  • 1 4oz cán diced green chili’s
  • 6 10inch flour tortillás
  • 2 1/2 cups red enchiládá sáuce divided
  • 3 cups Monterey Jáck cheese gráted

INSTRUCTIONS

  1. Preheát the oven to 350 degrees F. Háve á 9×13 inch báking pán reády.
  2. In á lárge nonstick pán heát the olive oil ánd ádd the diced potátoes.
  3. Cook until potátoes áre soft ánd then tránsfer to á bowl.
  4. To the sáme pán ádd the onion ánd pepper ánd cook until soft.
  5. ádd the ground lámb, cumin, chili, pápriká, gárlic, rosemáry, sált, pepper ánd syrup ánd cook until no longer pink.
  6. Cárefully dráin the eáse from the pán.

Full recipe: CHEESY ENCHILADAS WITH LAMB AND BREAKFAST POTATOES

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