Categories: ground beef, main course, not tried

Ingredients

• Rolls:
• 2 cans (11 oz each) Pillsbury refrigerated crusty French loaf
• Meatballs:
• 2 Tbsp EVOO
• 1 package taco seasoning mix
• 1 egg, slightly beaten
• 1 lb ground beef
• 1/2 cup garlic herb bread crumbs
• 1/2 cup chopped fresh cilantro
• 1/2 cup finely chopped onion
• 1/2 tsp finely chopped garlic
• 1/4 tsp pepper
• 2 Tbsp salsa
• 1 tsp redd pepper sauce
• Sauce:
• 1 1/2 cups ranch dressing
• 1/4 cup chopped fresh cilantro
• 1/4 salsa
• 1 Tbsp fresh lime juice
• Reserved 1 tsp taco seasoning mix
• Toppings:
• shredded lettuce
• 1 cup shredded colby cheese
• diced tomatoes
• cilanto

Directions

1. at oven to 350. Grease large cookie sheet with shortening or cooking spray. 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 making meatballs, about 25 minutes.

2. Spread oil in bottom of 13×9-inch glass baking dish. Reserve 1 tsp of taco seasoning mix for sauce; place remaining seasoning mix in large bow. 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 thoroughly cooked and no longer pink in center.

3. Meanwhile, in food processor, place 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 with top 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 loaves. Top evenly with toppings. Drizzle remaining sauce. If desired, close sandwiches. Cut each sandwich in half. Serve immediately.

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