This recipe is great for 3 reasons: delicious, cheap, and easy. It has a very different taste than ground beef, which makes the sort of ho-hum taco meal more appetizing and tasty.
This recipe will feed 2 or 3 adults. If you want to cook more, just multiply all the ingredients equally.
1 teaspoon black pepper, preferrably coarsely ground and fresh
1 tablespoon chili powder
1/4 tablespoon garlic powder
1/4 tablespoon onion powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1/2 tsp salt or Greek all-purpose seasoning (optional)
1 lb ground lamb
1/4 - 1/2 cup diced onion (optional)
1 tablespoon olive oil (vegetable oil will do if you don't have olive oil)
10 oz Ro-Tel or pico de gallo (Diced tomatoes will do if Ro-Tel and pico de gallo aren't sold in your area. Get plain or pepper & onion, NOT Italian style.)
1/2 cup shredded cheddar cheese
whole jalapenos (optional)
1) Mix the dry seasonings in a bowl. The measurements do not have to be exact. I just measure by estimation and it turns out great every time.
2) Heat the oil in a skillet over medium to medium high heat, then cook the onions for about a minute.
3) Add the ground lamb, break apart with spatula, and add the spiced from step 1. Cook until the meat is no longer pink, stirring occasionally. It takes maybe 5 minutes to cook.
4) Serve with tortillas, Ro-Tel, cheese, sour cream, and jalapenos. (The jalapenos are to be eaten separately, not wrapped in the tacos.)
For extra deliciousness, butter (or spray with butter Pam) the tortillas and heat the stack of them in either a microwave or oven. They need to be wrapped with foil and cooked at 200 while the meat cooks if you use the oven. The microwave is quicker and easier, but the oven tastes better.
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