Yeah... turns out he used every pot, pan and dish while I was sleeping and cleaned it all up before I noticed :) And, somehow, he really did manage to use every pot and pan, because I sneaked a look in the cabinets just to make sure he was telling the truth. How anyone can use so many... well, forget it, I'm not complaining. I got dinner. And banana boats.
The husband was making Lamb Enchiladas with HOMEMADE enchilada sauce. what?! For real, he is super amazing and special. If you've never used ground lamb, it cooks just like Chorizo sausage. It crumbles into lil teeny pieces and has such a light flavor, totally different than ground beef and turkey. No effort involved to break it up like ground turkey.
First, he cooked up some ground lamb. Next he added some leftover ground beef from tacos the other night. Then he added about 1/4 white beans into the mix. Probably added some taco seasoning, but I'm not sure, I was sleeping :)
Here is his homemade Enchilada sauce. It was so super spicy, I was impressed! We added more flour (well, flour mixed with water) to thicken it up a bit. (I will post this in a bit, Ill need to find out what he did exactly)
Then we (yes, I helped at this point) used about 8 taco shells. Pete dipped one side in the sauce and arranged them in a glass baking dish, while I scooped out the taco filling into each shell, then folded over.
We also made boil-in-a-bag brown rice which I scooped on top of the meat and we added some shredded taco cheese.
|Married Man cooking...yay!!|
We smothered the finished product with enchilada sauce and some more taco cheese before we stuck it in the oven.
Baked for 20 mins on 350... all of the ingredients were already warm so it didn't need to cook for too long. Took those puppies out, smothered them in chopped fresh spinach and sour cream, and served.
Served up with a side of roasted asparagus and mixed veggies. This is the most green my plates been in months!!
|Up close n personal with ground lamb|
Ground Lamb Enchiladas
3/4 lb ground lamb, (we mixed with a tiny bit of ground beef)
1 boil-in-a-bag brown rice
1/4 cup white beans
Bucket of Enchilada sauce
1 cup shredded taco cheese
8-10 whole wheat taco shells, (large)
Fresh Spinach and Sour Cream, for garnish
Pete's Homemade Enchilada Sauce
1 tbsp olive oil
4 tbsp minced garlic
2 tbsp dried oregano
3 tbsp flour (to thicken)
3 tbsp ground red pepper
2 tbsp hot chili powder
4 cups chicken broth
1 can diced tomatoes (12 oz)