1 pound lean ground beef 1/4 cup chopped onion 1 (14 1/2 ounce) can stewed tomatoes 1 cup frozen corn 1 tablespoon chili powder 1 teaspoon sugar 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup (4 ounces) shredded, reduced-fat Cheddar cheese 1 head iceberg lettuce, shredded 1 cup salsa Baked tortilla chips
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, corn, chili powder, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Stir in cheese.
Place shredded lettuce and 10 tortilla chips on each plate; top with taco mixture and 2 tablespoons salsa.
Yield: 6 servings
One serving equals 278 calories, 9 g fat (4 g saturated fat), 29 mg cholesterol, 546 mg sodium, 31 g carbohydrate, 4 g fiber, 20 g protein
