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Toasted Mexi-Meatball Hoagies

Make south-of-the-border style meatballs and a zesty ranch sauce for this knife and fork sandwich.



  • 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf


  • 2tablespoons CRISCO® 100% Extra Virgin Olive Oil
  • 1package (1 oz) Old El Paso® taco seasoning mix
  • 1LAND O LAKES® Egg, slightly beaten
  • 1lb lean (at least 80%) ground beef
  • 1/2cup Progresso® garlic herb bread crumbs
  • 1/2cup chopped fresh cilantro
  • 1/2cup finely chopped onion (1 medium)
  • 1/2teaspoon finely chopped garlic
  • 1/4teaspoon freshly ground black pepper
  • 2tablespoons Old El Paso® Thick ‘n Chunky salsa
  • 1teaspoon red pepper sauce


  • 1 1/4cups ranch dressing
  • 1/4cup chopped fresh cilantro
  • 1/4cup Old El Paso® Thick ‘n Chunky salsa
  • 1tablespoon fresh lime juice
  • Reserved 1 teaspoon Old El Paso® taco seasoning mix


  • 2cups shredded iceberg lettuce
  • 1cup shredded Cheddar cheese (4 oz)
  • 1cup diced tomatoes (2 small)
  • 1/4cup chopped fresh cilantro
  1. Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Remove dough from both cans; place seam side down and 3 inches apart on cookie sheet. Cut 4 or 5 diagonal slashes (1/2-inch deep) with sharp knife on top of each loaf. Bake 26 to 30 minutes or until deep golden brown. Cool slightly while preparing meatballs, about 25 minutes.
  2. 2Spread the oil in bottom of 13×9-inch (3-quart) glass baking dish. Reserve 1 teaspoon of the taco seasoning mix for sauce; place remaining seasoning mix in large bowl. Add remaining meatball ingredients; mix well. Shape mixture into 1-inch balls; place in baking dish. Bake uncovered 25 to 30 minutes, turning meatballs once halfway through baking, until meat thermometer inserted in center of meatballs reads 160°F.
  3. Meanwhile, in food processor, place all sauce ingredients; process until smooth. Set aside.
  4. Set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut side up on cookie sheet. Broil 5 to 6 inches from heat 1 to 2 minutes or just until lightly toasted.
  5. Spread 1/4 cup sauce on each toasted cut side. Spoon hot meatballs evenly onto bottom halves of loaf. Top evenly with toppings. Drizzle with remaining sauce. If desired, close sandwiches. Cut each sandwich in half. Serve immediately.


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