• 1 Tbs. oil
• 1 clove garlic, crushed
• 3/4 lb. boned leg lamb, cut in 1/4 inch strips
• 1 cup green bell pepper, seeded and cut in strips
• 1 cup onion, sliced and separated into rings
• 2 Tbs. taco seasoning
• 1 cup tomatoes, coarsely chopped
• 1/4 cup green chili salsa
• 1/4 lb. baby corn ears (optional), drained
• 1 cup lettuce, shredded
• 4 flour tortillas, warmed
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped black olives
• 1/4 cup sour cream
• 1/4 cup purchased guacamole

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.

Per serving: calories 612, fat 30.8g, 45% calories from fat, cholesterol 85mg, protein 31.2g, carbohydrates 53.3g, fiber 4.4g, sugar 7.1g, sodium 769mg, diet points 14.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.8, Fruit: 0.0, Bread: 2.8, Lean meat: 3.2, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Merlot.