Taco Beef Nuggets With Jalapeno Lime Sauce

[Roxy]

Taco Beef Nuggets With Jalapeno Lime Sauce:

1-lb. Ground Round Beef

2 T. Taco Seasoning Mix

1-(4-oz.) Can Chopped Green Chiles, Drained

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

1 Egg White

1 T. Water

2 Cups Crushed Nacho Cheese Tortilla Chips

Jalapeno Lime Sauce:

3 cups Hidden Valley Ranch Dressing

¼ cup Sour Cream

Garlic, Chopped To Taste

1/4 Cup Canned Green Chiles Or Fresh Green Chiles, Roasted-(Peeled and Seeded)

¼ Cup Pickled Jalapeno Slices-(From A Jar) and Fresh Sliced Jalapenos To Taste

1-1/2 T. Fresh Lime Juice

3 T. Fresh Cilantro Leaves, Chopped, Opt.

1 Roma Tomato, Diced

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

Chill and use as needed.

Heat oven to 400 degrees.

Combine ground beef, Taco Seasoning and green chiles in large bowl, mixing lightly, but, thoroughly.

Dived beef mixture into 16 portions, shape each portion around a cheese cube, completely covering cheese.

Beat egg white with water in shallow dish, until blended.

Place chips in second shallow dish.

Dip each meatball into egg white mixuture, then into chips to coat completely.

Press each meatball with palm into a flatteed nugget shape, generously coating both sides of nuggets with chips.

Spray large baking pan with non-stick cooking spray.

Place nuggets in baking pan; spray tops of nuggets generously with non-stick cooking spry.

Bake in 400 degree oven for 15-20 minutes, until not pink and juices show no pink color.

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