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