Ingredients

Scale

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (14 1/2 ounces) stewed tomatoes
1 cup frozen corn
2 Tablespoons chili powder
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded reduced fat cheddar cheese
1 medium head iceberg lettuce, shredded
Tortilla chips
1 cup salsa

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Instructions

1. In a nonstick frying pan, cook beef and onion over medium heat until meat is no longer pink. Drain.

2. Drain the juice from the stewed tomatoes into the beef mixture, then dice the tomatoes. Stir in the tomatoes, corn, chili powder, sugar, oregano, salt, and pepper.

3. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.

4. Sprinkle the shredded cheese evenly over the mixture.

5. Place shredded lettuce and a single layer of tortilla chips on each plate; top with taco mixture and 2 Tablespoons salsa.

Nutrition

Serving Size: ¾ cup
Calories: 416
Sodium: 641mg
Fat: 18g
Saturated Fat: 5g
Carbohydrates: 44g
Fiber: 5g
Protein: 20g
Cholesterol: 38mg