| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
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
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”