Taco Beef Nuggets with Dipping Sauce

[Roxy]

Taco Beef Nuggets with Dipping Sauce:

1 lb. ground beef-(round)

2 T. Taco Seasoning Mix

1-(4-oz.) can chopped mild green chiles, drained

16 cubes Co-Jack Cheese-(1/2-in.)

1 egg white

1 T. water

2 cups crushed Nacho Cheese Tortilla Chips

**Choice of Sauce:

Sauce:

6 T. Thick Taco Sauce

3 T. Honey

Mix Taco Sauce and Honey in a small bowl. Serve with nuggets.

Sauce:

3 cups Homemade Hidden Valley Ranch Dressing

1/4 cup sour cream

1/4 cup green chiles

1/4 cup sliced jalapenos

1-1/2 T. fresh lime juice

3 T. fresh cilantro leaves, chopped

1 T. Roma Tomato, diced & seeded

Pulse all ingredients in a blender, in batches, until smooth.

Chill and use as needed.

1. Heat oven to 400°F. Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese.

2. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.

3. Spray large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400°F oven 15 to 20 minutes to medium (160°F) doneness, until not pink and juices show no pink color.

4. Meanwhile combine sauce ingredients in small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce.