Brown the mince on a high heat in a frying pan using a spatula to break up the meat to stop big clumps forming. Remove from the pan and set aside.
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In the same pan cook the onion, pepper and mushrooms for two-to-three minutes until slightly softened.
Return the mince to the pan, sprinkle with the spice and pour in the water. Cook this for five minutes on a low heat, then add the chopped coriander.
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Brush the tortillas lightly with oil on one side only, then divide the filling and cheese equally between the tortillas, placing on one half only. Fold them in two and brown on both sides in a large non stick frying pan, until the cheese melts.
Repeat with remaining tortillas.
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Cut in half and serve hot with a salad of romaine lettuce, tomatoes, avocado and red onion.
Tip: If you don’t have any taco spice, mix equal parts of cumin, chilli, paprika and dried oregano. If needed, add a little garlic and onion powder too.
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Combining gooey mature cheddar cheese, a kick from taco spice, crunchy tortillas and succulent lamb mince, this recipe will add spice and texture to your midweek.
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