Title: Southwestern Lamb Stir-Fry
Categories: None
Yield: 1 Servings

1 tb Oil
1 Clove garlic; minced
3/4 lb Boned leg lamb; cut in 1/4
-inch strips
1 c Green bell pepper; seeded
-and cut in strips
1 c Onion; sliced and separated
-into rings
2 tb Taco seasoning
1 c Tomatoes; coarsely chopped
1/4 c Green chili salsa
1/4 lb Baby corn ears; (optional),
-drained
1 c Lettuce; shredded
4 Flour tortillas; warmed
1/2 c Shredded cheddar cheese
1/4 c Chopped black olives
1/4 c Sour cream
1/4 c Purchased guacamole

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
on Jan 28, 1998