| 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
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