Prep: 15 Mins Cook: 18 Mins
Shepherds roaming the western states with their herds and dogs, living alone for months at a time in tiny wagons, would be glad for a bowl of this hearty stew. Lamb, corn and red peppers combine in this meal for hard-workin' folk.

Western Lamb Stew


  • 1 tablespoon vegetable oil
  • 1 garlic clove, crushed
  • 1 pound boneless sirloin lamb roast, cut into 1/2-inch chunks
  • 2 cups beef broth
  • 1 can (8-oz.) tomato sauce
  • 1 package ORTEGA Taco Seasoning Mix - Regular
  • 1 package (10-oz.) frozen corn kernels
  • 1 cup diced seeded red bell pepper
  • 1 1/2 cup quick-cooking rice


Heat oil in a deep skillet; sauté garlic and lamb, cooking until lamb is no longer pink. Drain any excess fat; discard fat.

Return skillet to heat; add beef broth, tomato sauce and taco seasoning mix. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

Remove cover, add corn and red bell peppers. Bring to a boil; stir in instant rice. Remove from heat; cover. Allow to stand for five minutes or until moisture is absorbed and rice is tender. Serve immediately.

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