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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy 1 Servings

INGREDIENTS

1 T 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 T 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

INSTRUCTIONS

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@scsn.net> on Jan 28, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1426
Calories From Fat: 843
Total Fat: 94.6g
Cholesterol: 318.3mg
Sodium: 1655.6mg
Potassium: 2236.8mg
Carbohydrates: 59.2g
Fiber: 11.9g
Sugar: 24g
Protein: 86.1g


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