I had been wanting to try a recipe from the 2003 National Beef Cookoff. I just had never taken the time. After our wine and cheese tasting at our conference last week, Dairy Carrie was very generous and gave me some fabulous Wisconsin cheese to take home (I may be addicted). Good thing all these Wisconsin cheese factories deliver to those of us in the dairy desert.
One of the cheeses was from the Decatur Dairy. The Pepper Havarti is amazing! I called it Pepper Jack and was quickly corrected. There is NO comparison. I highly recommend it.
I decided now was the time to try the Taco Beef Nuggets with Tejano Dipping Sauce. As I often do, I modified the recipe a bit to suit my family's taste and what was in my pantry. The boys loved the new recipe and can't wait until I make it again.
Taco Bites from A Kansas Farm Mom
1 lb. ground beef
3 T. taco seasoning mix
16 cubes Pepper Havarti cheese
1 egg white
1 T water
2 cups crushed chili cheese Fritos
6 T. thick taco sauce
3 T. honey
Heat oven to 400*. Combine ground beef and taco seasoning. Divide beef into 16 portions and shape each around a cheese cube, completely covering cheese.
Beat egg white with water in dish until blended. Place crushed chips in a second bowl. Dip each meatball into egg mixture, then into chips to coat completely. Press each meatball with palm into flattened nugget shape, coating both side of nugget with chips.
Spray baking pan with nonstick cooking spray. Place nuggets in pan. Bake at 400*F oven for 15-20 minutes to (160*), until not pink and juices show no pink color.
Combine sauce ingredients in microwave safe bowl. Microwave on HIGH 30 seconds or until warm.
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