Southwestern lamb stir-fry

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
1 Clove garlic; minced
¾ pounds Boned leg lamb; cut in 1/4 inch strips
1 cup Green bell pepper; seeded and cut in strips
1 cup Onion; sliced and separated into rings
2 tablespoons Taco seasoning
1 cup Tomatoes; coarsely chopped
¼ cup Green chili salsa
¼ pounds Baby corn ears; (optional), drained
1 cup Lettuce; shredded
4 Flour tortillas; warmed
½ cup Shredded cheddar cheese
¼ cup Chopped black olives
¼ cup Sour cream
¼ cup Purchased guacamole

Directions

Prep: 15 min, Cook: 15 min.

Heat oil in a heavy nonstick skillet or wok over medium high heat. Stir in next 5 ingredients and stir-fry 4-6 minutes or until vegetables are crisp-tender and lamb is still slightly pink. Add next 3 ingredients. Cook 1-2 minutes or until heated through, stirring constantly. Place a layer of shredded lettuce over warm tortilla. Add lamb mixture and top with remaining ingredients.

Posted to recipelu-digest Volume 01 Number 620 by molony <molony@...> on Jan 28, 1998

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