|Ground beef||3⁄4 Pound|
|Onion||1 Medium, diced|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Iceberg lettuce head||1 Small|
|Water||1⁄2 Cup (8 tbs)|
|Alfalfa sprouts||1⁄4 Cup (4 tbs)|
1. In 10-inch skillet over high heat, cook ground beef and onion, stirring frequently, until all pan juices evaporate and meat is well browned. Stir in chili sauce and salt.
2. Meanwhile, cut four 3/4-inch-thick slices from head of lettuce. Coarsely chop remaining lettuce to make 2 cups. Slice tomato. Place lettuce slices on platter; top with tomato slices. Set aside.
3. In cup, stir water and cornstarch until blended; gradually stir into ground-beef mixture in skillet; add chopped lettuce. Over high heat, heat to boiling. Reduce heat to low; simmer 2 minutes or until mixture thickens, stirring frequently. Spoon beef mixture over tomato slices on platter. Top with alfalfa sprouts.