Search Site   
Peanut Butter Ice Cream Sandwiches
Southern Boiled Peanuts
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Mini-Meatball Fiesta Flats
Zesty Mexican meals

Makes four servings 4 Ortega Taco Shells, any variety 1/2 pound ground pork Half of 1.25-ounce package Ortega Taco Seasoning Mix or 40 Percent Less Sodium Taco Seasoning Mix 1 tablespoon vegetable oil 10-ounce can Ortega Mild Red Enchilada Sauce 1/4 cup water 2 ripe avocados 1-ounce package Ortega Guacamole Seasoning Mix 12 Ortega Fiesta Flats Taco Shells Shredded lettuce

Place taco shells in food processor and pulse until coarse crumbs form (or place in resealable plastic bag and crush). Combine crumbs, pork and taco seasoning in mixing bowl. Form mixture into small meatballs, about 1/2-inch in diameter. Heat oil in large skillet and brown meatballs lightly, in batches if necessary, about 5 minutes per batch, turning frequently. Return meatballs to skillet and add enchilada sauce and water. Bring to boil over high heat; reduce heat and simmer gently for 15-20 minutes or until meatballs are thoroughly cooked. Meanwhile, mash avocados and stir in guacamole seasoning mix. Let rest in the refrigerator according to package instructions. To serve, spoon meatballs and sauce into Fiesta Flats. Top each with shredded lettuce and guacamole. If desired, also top with Ortega Taco Sauce and Diced Green Chiles.