TACO BEEF NUGGETS WITH TEJANO DIPPING SAUCE
Patrice Hurd, MN
Total preparation and cooking time: 30 minutes · Makes 4 servings
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1
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pound ground beef round
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2
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tablespoons taco seasoning mix
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1
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can (4 ounces) chopped mild green chilies, drained
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16
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cubes Co-Jack cheese (1/2-inch)
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1
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egg white
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1
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tablespoon water
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2
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cups crushed nacho cheese-flavored tortilla chips
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Sauce:
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6
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tablespoons prepared thick taco sauce
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3
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tablespoons honey
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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.
Nutrition information per serving:
556 calories; 35 g protein; 37 g carbohydrate; 31 g fat; 866 mg sodium; 111 mg
cholesterol; 5.1 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 3.4 mg
iron; 5.9 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.