Taco Stir-Fry Recipe

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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."

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Taco Stir-Fry Recipe
  • Prep/Total Time: 25 min.
  • Yield: 8 Servings
    •
10 15 25

Ingredients

  • 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
  • 1/4 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

  • 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.
  • Place shredded lettuce and 10 tortilla chips on each plate; top with taco mixture and 2 tablespoons salsa. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 416 calories, 18 g fat (5 g saturated fat), 38 mg cholesterol, 641 mg sodium, 44 g carbohydrate, 5 g fiber, 20 g protein.

Originally published as Taco Stir-Fry in Light & Tasty June/July 2001, p48

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