Recipe - Southwestern Lamb Stir-Fry

1 tablespoon Oil
1 Clove garlic; minced
Three fourths pound Boned leg lamb; cut in 1/4
inch strips
1 cup Green bell pepper; seeded
and cut in strips
1 cup Onion; cut or sliced up and separated
into rings
2 tablespoon Taco seasoning
1 cup Tomatoes; coarsely chopped
One fourth cup Green chili salsa
One fourth pound Baby corn ears; (optional),
drained
1 cup Lettuce; shredded
4 Flour tortillas; warmed
One half cup Shredded cheddar cheese
One fourth cup Chopped black olives
One fourth cup Sour cream
One fourth cup 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 stirfry 46 minutes or until vegetables are
crisptender and lamb is still slightly pink. Add next 3 ingredients. Cook
12 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 recipeludigest Volume 01 Number 620 by molony molony@scsn.net
on Jan 28, 1998