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.