Description

This will be a four star recipe for your family. Traditional meatballs are made much yummier with taco seasoning and Mexican seasonings. Serve them on a toasted French loaf with a zesty Ranch dressing/sauce. Eat them like you do any other sandwich, or ser

Ingredients

• Rolls:
• 2- 11 oz. cans refrigerated crusty French loaf
• Meatballs:
• 2 T. extra virgin olive oil
• non-stick cooking spray
• 1 oz. package taco seasoning mix, divided (reserve 1 t. for later)
• 1 egg, slightly beaten
• 1 lb. lean ground beef
• 1/2 c. garlic herb bread crumbs
• 1/2 c. chopped fresh cilantro
• 1/2 c. finely chopped onion
• 1/2 t. finely chopped garlic
• 1/4 t. freshly ground black pepper
• 2 T. thick and chunky salsa
• 1 t. red pepper sauce
• Sauce:
• 1 1/4 c. Ranch dressing
• 1/4 c. chopped fresh cilantro
• 1/4c. thick and chunky salsa
• 1 T. freshly squeezed lime juice
• reserved 1 t. taco seasoning mix
• Toppings:
• 2 c. shredded iceberg lettuce
• 1 c. shredded Cheddar cheese
• 1 c. diced tomatoes
• 1/4 c. chopped fresh cilantro

Steps

1. Preheat oven to 350 degrees. Spray large cookie/baking sheet with non-stick cooking spray, or grease with shortening/oil.
2. Remove dough from cans; place seam side down, 3 in. apart on cookie/baking sheet. Cut 4 - 5 diagonal slashes (1/2-inch deep) with sharp knife on top of each loaf. Bake 26 - 30 minutes or until deep golden brown. Cool slightly while preparing meatballs, about 25 minutes.
3. Spread oil in bottom of 13 × 9 inch (3 quart) glass baking dish. Reserve 1 t. taco seasoning mix for sauce; place remaining seasoning mix in large bowl;a dd remaining meatball ingredients; mix well. Shape mixture into 1 inch balls; place in baking dish. Bake uncovered 25 - 30 minutes; turn meatballs once halfway through baking, until meat thermometer inserted in center of meatballs reads 160 degrees.