Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable oil
1 md Onion, diced, about 3/4 cup
1 tb Chili powder
1 lb Lean ground beef
1/2 c Fine dry bread crumbs
1 lg Egg
1/2 ts Salt
1 16 oz. jar mild taco sauce
1 lg Fresh, ripe tomato, cut
Into bite-size chunks,
About 1 cup
1 sm Head iceberg lettuce,
Cored and shredded, about
4 cups
1/4 c Coarsely grated Monterey
Jack cheese, optional
1 sm Ripe avocado, peeled,
Pitted and sliced, opt.
Fresh basil or cilantro
Sprigs, optional

In 10" skillet,over medium high heat,heat 1 tbsp. oil;add onion and
chili powder;cook about 5 minutes,stirring frequently until onion is
tender and well coated with chili powder.Remove from heat; let cool
slightly.Spoon onion into large bowl;wipe out skillet.Add ground
beef,bread crumbs,egg and salt to onion in bowl;using hands or wooden
spoon,blend well.Shape mixture into 1" balls. To skillet,add
remaining 2 tbsp. oil;heat over medium high heat.Add meatballs;cook
about 12 minutes until well browned on all sides and cooked
through.Stir in taco sauce and tomato;bring to boil.Reduce heat to
low;simmer 5 minutes to blend flavors.To serve: Arrange bed of
shredded lettuce over platter.Spoon meatball mixture over lettuce;
sprinkle with cheese,if desired.Garnish with avocado slices and basil
spring,if desired;serve with taco chips.Makes 4 servings.

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