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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Spice up dinnertime just right by serving this meaty Mexican stir-fry, a fun variation on a taco salad, from Nila Towler of Baird, Texas. It's nice and light, a perfect meal for a summer day, she points out. And it's quick to fix, too, making it ideal for an on-the-go family. Ingredients:
1 pound ground beef |
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 |
1/4 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 |
Directions:
1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the 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.
2. Place shredded lettuce and 10 tortilla chips on each plate; top with taco mixture and 2 tablespoons salsa. Yield: 8 servings.
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