INGREDIENTS:6 Tbsp. cooking oil
6 cloves garlic, minced
6 medium onions, thinly sliced and separated into rings
6 medium green bell peppers, cut into thin strips
6 cans whole baby sweet corn, drained (8 3/4 oz. cans)
6 cups tomatoes, coarsely chopped
1 ½ cups green chili salsa
3/4 cup dry taco seasoning mix
6 cups shredded lettuce
24 flour tortillas
For Toppings: Shredded cheese, sliced black olives, sour cream, guacamole as neededDIRECTIONS:1. Heat oil in large skillet. Add garlic, stir-fry for 30 seconds. Add onion, stir-fry for 4 minutes. Add green pepper and corn, stir-fry for 2 to 3 minutes or until pepper is crisp-tender. Remove vegetables and set aside.
2. Add lamb to skillet, stir-fry for 2 to 3 minutes or to desired doneness. Return vegetable mixture to skillet. Stir in tomatoes, salsa and taco seasoning mix. Cook and stir for 2 minutes to heat through.
3. Serve with warm tortillas, shredded lettuce and toppings.NUTRITIONAL INFORMATION: Calories 270 (27% from fat); Fat 8g (sat. 2g); Protein 15g; Carbohydrates 34g; Sodium 850mg; Cholesterol 30mg; Fiber 7g
Analysis does not include toppings
SERVINGS:24 servingsFrom:Recipe from the American Lamb Council
PHOTO CREDIT:Photo Credit: AMERICAN LAMB COUNCIL
