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Taco Stir-Fry

Total Time

Prep/Total Time: 25 min.


8 servings

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."


  • 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 shredded reduced-fat cheddar cheese
  • 1 medium head iceberg lettuce, shredded
  • Tortilla chips
  • 1 cup salsa


  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.

Nutrition Facts

3/4 cup: 416 calories, 18g fat (5g saturated fat), 38mg cholesterol, 641mg sodium, 44g carbohydrate (6g sugars, 5g fiber), 20g protein.

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