Emily Richards stops by with a twist on tacos and a recipe for pizza meatball bites. Meatloaf Tacos Tacos bring fun to the dinner table and are tops with kids–just mention tacos and watch their smiles grow. This ground beef recipe is a twist on both classic tacos and classic meat loaf. With a meat loaf slice for the filling, these tacos are neat to eat and easy for children’s hands to hold. Ingredients For seasoning: 6 tbsp (90 mL) chili powder 5 tbsp (75 mL) sweet paprika 1½ tsp (7 mL) EACH ground cumin and onion powder 1 tsp (5 mL) EACH garlic powder and salt ⅛ tsp (0.5 mL) cayenne pepper, or to taste Tacos: ½ can (398 mL) refried beans ½ cup (125 mL) dry bread crumbs 3 tbsp (45 mL) Taco Seasoning Mix ½ cup (125 mL) salsa, divided 1 lb (500 g) Lean Ground Beef ½ cup (125 mL) frozen corn kernels ½ cup (125 mL) diced sweet red pepper ¾ cup (175 mL) shredded mozzarella or Cheddar cheese 12 hard taco shells To make the taco seasoning, combine chili powder, paprika, cumin, onion powder, garlic powder, salt and cayenne petter to taste. Measure out three tbsp (45 mL) for tacos and cover and store remaining seasoning for another use. Store at room temperature for up to one year Combine refried beans, bread crumbs, three tbsp (45 mL) reserved taco seasoning mix and half the salsa in a large bowl. Gently mix in ground beef with a fork, being careful not to overmix. Press into parchment paper, or a lightly greased, foil lined 9 x 5 inch (23 x 12 cm) loaf pan. Combine remaining salsa, corn and red pepper in another bowl and sprinkle on top of loaf. Bake in a preheated 350 degrees Fahrenheit oven for 50 minutes, until a digital instant-read thermometer inserted into the centre of the meat loaf reads 160 degrees Fahrenheit. Remove from oven, leaving the oven on, and sprinkle with cheese. Using parchment paper or foil, lift meat loaf out of the pan and transfer to a cutting board. Let rest for five minutes. Meanwhile, warm taco shells in hot oven for 5 minutes. Cut meat loaf into 12 slices. Place one slice into each taco shell and garnish with toppings as desired. Pizza Meatball Bites Tender beef and veggie meatballs are tucked into pizza dough cups with sauce and mozzarella cheese for a snack, appetizer or easy meal everyone will love. Make a batch ahead and freeze them for busy days—they reheat beautifully in the air fryer, oven or microwave for a quick pizza-inspired bite anytime. Ingredients 2 large eggs, beaten 1 clove garlic, minced 1/2 cup (125 mL) finely chopped sweet red pepper 1/2 cup (125 mL) grated carrot 1-1/2 cups (375 mL) shredded mozzarella cheese, divided 2 tsp (10 mL) dried Italian seasoning 1/2 tsp (2 mL) EACH salt and black pepper 1-1/4 lb (625 g) Lean Ground Beef 1/2 cup (125 mL) dry bread crumbs (see Notes) 2 tbsp (30 mL) olive oil (approx) 1/4 cup (60 mL) cornmeal 1 pkg (650 to 700 g) prepared pizza dough 1 can (213 mL) pizza sauce Chopped fresh basil or parsley (optional) Combine eggs, garlic, red pepper, carrot ½ cup (125 mL) of cheese, Italian seasoning, salt and pepper into a large bowl until combined well. Gently mix in ground beef and bread crumbs with a fork. Be careful not to overmix. Scoop two heaping tbsp (30 mL) of the meat mixture and roll into approximately 24 two-inch (5 cm) meatballs. Space them apart on a parchment paper-lined rimmed baking sheet. Bake in preheated 350 degrees Fahrenheit oven for about 20 minutes. Meatballs should be browned and a digital instant-read thermometer inserted into the meatballs should read 160 degrees Fahrenheit. Let cool to room temperature on pan on a rack for about 15 minutes. Increase oven temperature to 400 degrees Fahrenheit. Brush two 12-cup muffin pans with oil. Sprinkle liberally with cornmeal. Set aside. Cut pizza dough in half. Return one half to bag or cover with food storage wrap and refrigerate. Roll one half of the dough into an even-shaped log. Cut crosswise into 12 equal pieces. Shape each piece into a ball. Working with a few balls at a time, press and stretch each ball into a four-inch (10 cm) circle on a lightly floured surface. Fit dough circles into prepared pan. Sprinkle about 1 tsp (5 mL) of the remaining cheese in the bottom of each, then spoon in 1 tsp (5mL) of the sauce. Place one meatball in each cup with the flat side down. Spoon 1 tsp (5 mL) of sauce on top and sprinkle with 1 tsp (5 mL) of the remaining cheese. Bake in a preheated 400 degrees Fahrenheit oven for 15 to 20 minutes or until dough is golden brown. Meanwhile, repeat with remaining dough, cheese, sauce and meatballs to make 12 more and bake as directed. Removed from oven, slide a dull knife around edges of each cup to loosen. Let cool in the pan for three minutes. Remove from pan and serve hot, sprinkled with basil, if desired. To make ahead, place cups on a wire rack and let cool completely. Refrigerate in an airtight container for up to three days or freeze for up to three months.
