Ingredients Jump to Instructions ↓

  1. 3 tb Vegetable oil

  2. 1 md Onion, diced, about 3/4 cup 1 tb Chili powder

  3. 1 lb Lean ground beef

  4. 1/2c Fine dry bread crumbs

  5. 1 lg Egg

  6. 1/2ts Salt

  7. 1 16 oz. jar mild taco sauce

  8. 1 lg Fresh, ripe tomato, cut Into bite-size chunks, About 1 cup 1 sm Head iceberg lettuce, Cored and shredded, about 4 cups 1/4c Coarsely grated Monterey Jack cheese, optional

  9. 1 sm Ripe avocado, peeled, Pitted and sliced, opt. Fresh basil or cilantro Sprigs, optional

Instructions Jump to Ingredients ↑

  1. + Directions : 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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