Recipe Provided By"Foodness Gracious"
- 1 pound ground American Lamb
- 2 tablespoons olive oil
- 1/4 cup salsa
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1-1/2 teaspoons chili powder
- 1 teaspoon ketchup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 flour tortillas, 10 to 12 inch
- 6 tostadas
- 12 ounces cheddar cheese, grated
- 1 tomato, deseeded, diced
- 1 head iceberg lettuce, shredded
In a large pan, heat oil; add lamb. Cook lamb over medium heat until it starts to crumble and turn brown. Add salsa, paprika, cumin, chili powder,; ketchup, salt and pepper; stir well. Transfer the lamb mixture to a bowl.
Place a tortilla on a flat surface; add about 1/4 cup lamb mixture to the center. Roughly break up a tostada on top of the lamb. Add some cheese, tomato and lettuce; make sure not to overstuff the tortilla. Pull in the sides of the tortilla around the outer edge; seal the insides. It’s okay if a little can still be seen. Using the same pan the lamb was cooked in, wipe out excess oil. Over medium heat, carefully place crunchwrap with seam side facing down; cook for 2 to 3 minutes. Flip crunchwrap over; cook for 2 to 3 minutes.
Hint: Place crunchwraps on a pan and keep warm in the oven while preparing others.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest