Southwestern Lamb Stir-fry
| 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)
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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