Time 50m Number Of Ingredients 11 Steps:
In a large bowl, combine 1 cup cheddar cheese, water & taco seasoning. Crumble beef over mixture & mix well. Shape into 16 balls. Place meatballs on a greased rack in a shallow baking pan. Bake uncovered, at 400 degrees F for 12 minutes or until the meat is no longer pink. Drain the meatballs on paper towels. Reduce heat to 375 degrees F. Arrange crescent rolls on a greased 15 inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan & wide ends overlapping. Place a meatball on each roll; fold over the meatball and tuck under the wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown. Transfer the ring to a serving platter. Fill the center of the ring with lettuce, tomato, green onions, ripe olives, remaining cheddar cheese, and sour cream and salsa, if desired.
Time 45m Yield 16 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375°., Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping., Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes., Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.
Time 4h5m Yield 6-20 serving(s) Number Of Ingredients 7 Steps:
Puree seasoning mix, pork& beans, onion, green pepper, and soup in blender or food processor. Add a few ounces of water if the sauce is too thick to pour, but you don’t want it runny. Cooking in the crockpot will also add moisture. Put meatballs (frozen is okay) in the crockpot and pour the pureed sauce over the top. Cover and cook on low for 8 hours or on high for 4 hours. Optional: Add chopped hot peppers and/or hot sauce to taste. I usually add the peppers while cooking and/or hot sauce after. These can be served in multiple ways: as appetizers with toothpicks and queso dip, if desired; wrapped in tortillas with sour cream, shredded cheese, tomatoes, etc.; on top of shredded lettuce with salsa, cheese, sour cream, guacamole, crushed tortilla chips, etc. (a kind of taco salad); as a type of southwestern hero sandwich in crusty rolls with cheese, tomato, and lettuce; the main course for supper with corn bread and salad to accompany; and/or any other way you can imagine. These are delicious–much better than you would think just reading the ingredient list! Everyone who eats these meatballs (in any form) love them and almost always ask for the recipe. The standard question is:“Should I really use the cheapest pork and beans? “The answer is YES! For some reason they give the best texture to the sauce. If you want more of a baked bean flavor, feel free to add a touch of molasses and/or brown sugar, but I like it best without.
Time 55m Yield 8 Number Of Ingredients 6 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix water and taco seasoning mix into ground beef; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Mix ground beef mixture, 1/2 of the Cheddar cheese, and 1/2 of the sour cream together in a bowl. Roll crescent roll dough out onto a baking stone in the shape of a sunflower, with the triangle points pointing outward. Spread ground beef mixture onto dough in a circular shape. Wrap pointed end of dough around the beef mixture, sealing to the other end of dough making a ring-shape. Bake in the preheated oven until golden brown, about 25 minutes. Serve alongside the remaining Cheddar cheese and sour cream.
Time 55m Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Mix ground beef, onion, Cheddar cheese, tortilla chips, salsa, egg, and taco seasoning together in a bowl. Form 1-inch balls from the mixture and place into the prepared dish so they aren’t touching. Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes. Let stand for 5 minutes and serve.
Time 1h Yield 3-1/2 dozen. Number Of Ingredients 6 Steps:
In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink; drain. Serve with salsa and taco sauce.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Combine ground beef, 1/2 of the taco seasoning package, 1/2 cup salsa, bread crumbs, cheese, egg and salt/pepper to taste. Shape mixture into 1 1/2 inch balls and brown in large skillet in the peanut oil. Drain meatballs on paper towels. In a 2 quart sauce pan, add the tomato sauce, remaining salsa, taco seasoning and meatballs. Simmer for 30 minutes.
Yield 8 servings Number Of Ingredients 12 Steps:
In a medium bowl, combine the ground beef, egg, bread crumbs, 2 tablespoons of parsley, salt, and pepper. Mix well. Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball. Repeat with the rest of the meat. In a large pan, cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel. Preheat oven to 350°F (180˚C). Pinch off a portion of pizza dough and, with your hands or a rolling pin, flatten out and top with a tablespoon of marinara sauce and mozzarella cheese. Add a meatball and wrap the dough over, pinching at the seams to close. Repeat with the remaining ingredients. Arrange the balls in a circle, seam-side down, in a large cast-iron skillet. Mix the melted butter with the garlic, remaining 2 tablespoons of parsley, and the Parmesan. Brush the balls with the garlic butter mixture. Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes. Place a bowl of warm marinara sauce in the middle of the skillet, then serve. Enjoy!
