Taco Nuggets

As I was beating my head against the wall the other day while trying to figure out what the heck to fix for dinner, my sweet hubby reminded me of this number. We saw it on a Food Network cook-off/challenge thingy, gave it a whirl and it is a winner. Fun to change up the normal tacos we eat here allllllll the time. So here you go. And if you want to see the full and original recipe go here. And, if you are a GF family, there are really no worries. Super easy. I serve mine with Mexican style rice and refried beans.


Taco Nuggets
adapted from the original by Patrice Hurd.

1 pound ground beef
2 tablespoons taco seasoning mix
1 can (4 ounces) chopped mild green chilies, drained (optional, I do not use them)
16 (1/2-inch) cubes cheese (cheddar or Colby jack)
1 egg white
1 tablespoon water
2 cups finely crushed chips (I have used Doritos (cheese and ranch kind), BBQ potato chips and sour cream and cheddar potato chips)

Combine ground beef, taco seasoning, and chilies (if using) in a large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering the 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.
Spray a large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake for 15 to 20 minutes, or until meat registers 160 degrees F on an instant-read thermometer; meat should not be pink and juices should run clear.


So thanks to the brilliant mind of Patrice Hurd. I bow to anyone who can change up dinner at our house with a gem like this.