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