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Sebastian Maniscalco's Meatball Tacos
Nathan Congleton
print recipe
Rating:
4.0 (3 rated)
Cook time:
Prep time:
Servings:
4

All it takes is a little creativity to envision one meal as another. Have a batch of my favorite beef or turkey meatballs leftover? Crumble them up to make an Italian-Mexican fusion that can be eaten utensil-free, which means fewer dishes later on. 

Swap option: You can substitute mozzarella cheese for Monterey Jack, cheddar and asadero cheese for a more authentic Mexican taste. Hard or soft taco shells for whatever your preference is. 

Ingredients

    • 12 hard taco shells
    • 1 tomato, diced
    • 1 cup shredded lettuce
    • 1 cup shredded mozzarella cheese

Preparation

1. Use leftover meatballs from stuffed meatballs recipe and, using clean hands, crumble the meat into a large bowl. 

2. Rehat meatball taco meat on a skillet with a little oil. 

3. Add the crumbled meat to the bottom taco shells, 2-3 crumbled meatballs per taco. 

4. Top with diced tomatoes, shredded lettuce and shredded mozzarella cheese or any of your other favorite taco toppings.