8frozen meatballscooked (most can be cooked in the microwave, 8 can be done in about 2-3 minutes)
½-3/4cupPrego Traditional Italian Sauce
Garnish: chopped basil
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or a silicone mat.
Using ¼ cup of the grated Parmesan cheese, mound it on the cookie sheet. Repeat with 3 more mounds, spacing them evenly as they will spread quite a bit.
Bake for 10 minutes or until it starts to brown around the edges and the top turns a light golden color.
While cooking, get a taco stand or turn over regular muffin pans and spray with nonstick spray.
Now you have to move fast as they harden rapidly. Remove from the oven, and quickly press each crisp into a taco stand or in-between the muffin cups to form a taco shape. Let cool.
Repeat with the remaining Parmesan cheese.
When cool these will keep for several days in a resealable plastic bag. However, they are very fragile, so take care when handling.
When ready to serve, place one meatball, halved into the taco shell. Spoon some warmed Prego sauce over the top then sprinkle with some mozzarella cheese and chopped basil.
There are so many ways you can go with these tacos. Try using cooked chicken or shrimp in place of the meatballs.
Add your favorite fajita mix as the filling.
Just want to make the cheesy taco shells? Go ahead! They're great crunched up as a topping for salads or just to munch on.
Leave the parmesan tacos flat, like a tostada, and use as the base of a salad. Or make them into a bowl using the back side of a muffin pan and eat right out of it. You can also put them in the muffin cups for another way to serve these meatball tacos.