1 pkg (1 oz) taco spices and seasoning mix
1 1/2 lbs lean ground beef
2 tbsp plain dry bread crumbs
1 tbsp oil
1 can (14-oz) chili-style tomatoes, crushed, undrained
shredded lettuce
sub buns
shredded cheese for topping
salsa for topping, if desired
Combine 1 tablespoon taco spices, ground beef, and the breadcrumbs. Divide the mixture into 24 balls. Heat the oil over medium-high heat, add the meatballs and cook until browned, about 10 minutes. Drain if there is excess grease in the skillet. Add the tomatoes and the remaining taco spices to the meatballs in the skillet. Bring to a boil over high heat. Reduce heat to low and simmer 5 to 7 minutes until meatballs are cooked through.
To serve, split the sub buns and add 3 to 4 meatballs, shredded cheese, and lettuce. Add salsa, if desired. Or serve salsa on the side with some tortilla chips.
2 tbsp plain dry bread crumbs
1 tbsp oil
1 can (14-oz) chili-style tomatoes, crushed, undrained
shredded lettuce
sub buns
shredded cheese for topping
salsa for topping, if desired
Combine 1 tablespoon taco spices, ground beef, and the breadcrumbs. Divide the mixture into 24 balls. Heat the oil over medium-high heat, add the meatballs and cook until browned, about 10 minutes. Drain if there is excess grease in the skillet. Add the tomatoes and the remaining taco spices to the meatballs in the skillet. Bring to a boil over high heat. Reduce heat to low and simmer 5 to 7 minutes until meatballs are cooked through.
To serve, split the sub buns and add 3 to 4 meatballs, shredded cheese, and lettuce. Add salsa, if desired. Or serve salsa on the side with some tortilla chips.
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