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

Diabetic exchange: 2 starch, 2 lean meat