Description

This great recipe takes meatballs to south of the border. The zesty ranch sauce is especially yummy. Serve the meatballs on the crusty French loaf, on regular sub buns or a baguette type bread, if you wish.

Ingredients

• Rolls:
• 2 - 11 oz. cans Pillsbury® refrigerated crusty French loaf
• Meatballs:
• 2 T. extra virgin olive oil
• 1 oz. package taco seasoning mix, reserving 1 t. for later use
• 1 egg, lightly beaten
• 1 lb. lean (at least 80%) ground beef
• 1/2 c. garlic herb breadcrumbs
• 1/2 c. chopped fresh cilantro
• 1/2 c. finely chopped onion from 1 medium onion
• 1/2 t. finely chopped garlic
• 1/4 t. freshly ground black pepper
• 2 T. thick ‘n chunky salsa
• 1 t. red pepper sauce
• Sauce:
• 1 1/4 c. Ranch dressing
• 1/4 c. chopped fresh cilantro
• 1/4 c. thick ‘n 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- 4 oz.
• 1 c. diced tomatoes from 2 small tomatoes
• 1/4 c. chopped fresh cilantro

Steps

1. Preheat oven to 350 degrees. Spray a large cookie sheet with non-stick cooking spray or grease with shortening.
2. Rolls: Remove dough from both cans; place seam side down and 3 inches apart on prepared cookie sheet. Cut 4 or 5 diagonal slashes, 1/2-inch deep, with a 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. Meatballs: Spread oil in bottom of 13×9 inch (3 qt.) glass baking dish. Reserve 1 t. taco seasoning mix for sauce; place remaining seasoning mix in large bowl. Add remaining meatball ingredients; mix well.