Good morning! I took the kids on a road trip to visit my best friend and her children in Connecticut, and then hopped back in the car to spend a few days with our friends and family in New Jersey. We have been on a full blown food tour. We started with lobster rolls and bisque in Connecticut. I love a Connecticut lobster roll, they are served hot with just lemon and melted butter. Then we have hit all of our favorite spots in the South Jersey. Custard Hut for ice cream, The Clam Bar, Johnson’s Popcorn, and our absolute favorite Charlie’s. I don’t know why, but food tastes better in your hometown. I am officially full.
Later this week, I am headed to New York City, and I am sure that I will I have some more food adventures to share with you. What are your favorite NYC eats? Let me know in the comments section if you have a favorite.
Old El Paso asked me to take a twist on the taco. I love a taco, I could eat them every single day and not get tired of them. My boys love a meatball sub, and I thought that it would be fun to make a taco version. Do you ever get an idea and it turns out even better than you pictured in your head? Yup, these taco meatball subs were even better than I thought that they would be. The kids loved them, and so did the grown ups. I made meatballs using taco seasoning and simmered them in taco sauce. I added them to a bun and covered them in cheese and put them under the broiler to melt the cheese and get the bun nice and toasty. I love pickled jalapenos, and they are so good on these subs. These are a great back to school dinner.
- 1 pound lean ground beef
- 1 package Old El Paso Taco seasoning
- 1 small onion, finely diced
- 1 (24-ounce) bottle Old El Paso Mild Taco Sauce
- 4 hoagie rolls, split
- 1 cup sharp cheddar cheese, shredded
- 1 avocado, sliced
- 1/4 cup Old El Paso® pickled jalapeño slices (from 12-oz jar), drained
- In a large bowl, gently mix ground beef, taco seasoning, and onion until blended. Form into 20 to 24 meatballs. Heat taco sauce in a medium saucepan over low heat.
- Preheat skillet over medium-high heat. Add meatballs, cook 6 to 8 minutes, turning frequently. Transfer to heated taco sauce. Simmer in sauce until meatballs are cooked through, or no longer pink in center.
- Preheat broiler. Add 4 to 5 meatballs to each roll. Sprinkle with cheese. Broil until cheese is melted and the roll is toasted. Top with avocado and jalapeño slices.
*This post is part of a collaboration with Old El Paso. All opinions are 100% my own. *