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Southwestern Lamb Stir-Fry




Source of Recipe


Darlene


List of Ingredients




12 ounces boneless American lamb (leg or shoulder), cut into 1/2-inch strips
1 Tbsp. cooking oil
1 clove garlic, minced
1 medium green pepper, cut into thin strips (1cup)
1 medium onion, thinly sliced and separated into rings (1 cup)
1 can (8 3/4 ounces) whole baby sweet corn, drained
1 cup coarsely chopped tomatoes
1/4 cup green chili salsa
2 Tbsp. dry taco seasoning mix
1 cup shredded lettuce
4 flour tortillas, warmed
Toppings: shredded cheese, sliced black olives, sour cream, or guacamole


Recipe



Heat oil over medium-high heat in a wok or large skillet. (Add more oil as needed during stir-frying.) Add garlic; stir-fry for 30 seconds. Add onion; stir-fry for 2 to 3 minutes or until pepper is crisp-tender. Remove vegetables from the wok.
Add lamb; stir-fry for 2 to 3 minutes or to desired doneness. Return vegetable mixture to wok. Stir in tomatoes, salsa, and taco seasoning mix. Cook and stir for 2 minutes or until heated through.
To serve, place shredded lettuce over warm tortillas. Top with lamb mixture and desired toppings. Makes 4 servings.

Nutrition facts per serving: 345 calories 11 g total fat 57 mg cholesterol 967 mg sodium