Southwest Meatball Supper
fine dried bread crumbs
iceberg lettuce head, cored and shredded
monterey jack cheese, shredded
avocado, peeled and sliced
In 10" skillet, over medium high heat, heat 1 tablespoon oil.
Add onion and chili powder and 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 tablespoons of oil and 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.