|Vegetable oil||2 Teaspoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Chili powder||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground beef chuck||1 Pound|
|Tomato sauce||8 Ounce (1 Can)|
|Iceberg lettuce head||1 , cut into quarters and very thinly sliced|
|Ripe tomato||10 Ounce, chopped (1 Large Piece)|
|Ripe avocado||1 , peeled, pitted and chopped|
|Sharp cheddar cheese||4 Ounce, shredded to 1 cup|
|Sour cream||3 Tablespoon|
|Small cilantro||1 Cup (16 tbs) (Loosely Packed For Measuring)|
|Tortilla chips||5 Ounce|
1. In 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, chili powder, and cumin; cook 30 seconds. Add ground beef, breaking up meat with side of spoon; cook until no longer pink, about 5 minutes. Stir in tomato sauce; cook 5 minutes longer.
2. Divide lettuce among dinner plates. Spoon warm beef mixture on top of lettuce. Top with tomato, avocado, and Cheddar. Top each serving with some sour cream and sprinkle with cilantro. Tuck tortilla chips around edge of each plate.