TACO BEEF NUGGETS WITH TEJANO DIPPING SAUCE

1 pound ground beef round
2 tablespoons taco seasoning mix
1 can (4 ounces) chopped mild green chilies, drained
16 (1/2-inch) cubes Co-Jack (Colby-Monterey Jack) cheese
1 egg white
1 tablespoon water
2 cups crushed nacho cheese-flavored tortilla chips
FOR THE SAUCE:
6 tablespoons prepared thick taco sauce
3 tablespoons honey

Preheat oven to 400 degrees F. Spray large baking pan with nonstick cooking spray.

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.

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.

Place nuggets in prepared baking pan; spray tops of nuggets generously with nonstick cooking spray.

Bake in 400 degree F oven 15 to 20 minutes to medium (160 degrees F) doneness, until not pink and juices show no pink color.

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

Servings: 4
Source: Cattleman's Beef Board