Lamb Enchiladas

2 lb lamb, Ground
1 ea onion, finely chopped
14 1/2 oz tomatoes, Diced
15 oz refried beans
8 oz salsa
12 ea flour tortillas (8")
1 c cheddar cheese, Shredded
1 c mozzarella cheese, Shredded

Preheat oven to 350.

Saut lamb and onion in a large skillet over medium-high heat for 4 to 5 minutes; when lightly browned, stir in tomatoes and beans.
Add 1/2 of the salsa and cook all together until heated through. Spoon mixture onto tortillas, dividing evenly; sprinkle about 1/4 of each cheese on top of meat mixture. Roll up tortillas and place in a lightly greased 9" x 13" baking dish. Spread remaining salsa over the top and sprinkle with remaining cheese. Bake at 350 for 30 minutes or until cheese is melted and bubbly.

Wisconsin State Fair