Taco Stir-Fry

• 1 Tbsp. oil
• 1 c. whole kernel corn (canned or frozen)
• 1 lb. lean ground beef
• 1/4 c. chopped onion
• 1 lb. can stewed tomatoes
• 2 Tbsp. chili powder
• 1/2 tsp. dried crushed oregano
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 (9 1/2 oz.) pkg. corn chips
• 1 c. mild chopped Cheddar cheese
• 1 avocado, peeled, seeded and sliced for garnish
• 2 small heads Boston lettuce

1. Heat oil.
2. Add beef and onion; stir-fry over high heat until beef is no longer pink and onion softens.
3. Drain excess fat.
4. Stir in chili powder, corn, tomatoes, sugar, oregano, salt and pepper. Bring to boil.
5. Lower heat; cover and simmer about 10 minutes. Stir in cheese and chips; cook, stirring, until cheese is partially melted.
6. Spoon over shredded lettuce.
7. Garnish with avocado.
8. Makes 6 servings.

oil, whole kernel corn, lean ground beef, onion, tomatoes, chili powder, oregano, salt, pepper, corn chips, cheddar cheese, avocado, boston lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=460372 (may not work)