Toasted Mexi-Meatball Hoagies
"Make south-of-the-border style meatballs and a zesty ranch sauce for this knife and fork sandwich. Servings # 4..."
INGREDIENTS
•
2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
•
2 tablespoons CRISCO® 100% Extra Virgin Olive Oil
•
1 package (1 oz) Old El Paso® taco seasoning mix
•
1 LAND O LAKES® Egg, slightly beaten
•
1 lb lean (at least 80%) ground beef
•
1/2 cup Progresso® garlic herb bread crumbs
•
1/2 cup chopped fresh cilantro
•
1/2 cup finely chopped onion (1 medium)
•
1/2 teaspoon finely chopped garlic
•
1/4 teaspoon freshly ground black pepper
•
2 tablespoons Old El Paso® Thick 'n Chunky salsa
•
1 teaspoon red pepper sauce
•
1 1/4 cups ranch dressing
•
1/4 cup chopped fresh cilantro
•
1/4 cup Old El Paso® Thick 'n Chunky salsa
•
1 tablespoon fresh lime juice
•
Reserved 1 teaspoon Old El Paso® taco seasoning mix
•
2 cups shredded iceberg lettuce
•
1 cup shredded Cheddar cheese (4 oz)
•
1 cup diced tomatoes (2 small)
•
1/4 cup chopped fresh cilantro
Comments & Reviews
Just A Pinch Sweepstakes