Cheesy Baked Ground Beef Taco Nuggets with Honey Sauce
These crispy beef nuggets combine seasoned ground beef wrapped around melted Colby Jack cheese cubes, coated in crushed nacho chips for extra crunch. The Tejano-style honey taco dipping sauce adds a sweet and tangy finish that balances the savory, spiced meat perfectly. Great for game day appetizers, family dinners, or party platters where you want something more substantial than traditional nuggets but just as fun to eat. The cheese center creates a delightful surprise in every bite.
Ingredients
- 1 pound ground beef, 95% lean
- 2 tablespoons taco seasoning mix
- 1 can mild green chilies, 4 ounces, chopped, drained
- 16 cubes Colby Jack cheese, 1/2-inchcheddar cheese cubes1:1dairy
classic alternative
- 1 egg white
- 1 tablespoon water
- 2 cups nacho cheese-flavored tortilla chips, crushed
- 6 tablespoons thick taco sauce, prepared
- 3 tablespoons honey
Instructions
- 1
Heat oven to 400°F
- 2
Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly
- 3
Divide beef mixture into 16 portions and shape each portion around a cheese cube, completely covering cheese
- 4
Beat egg white with water in shallow dish until blended
- 5
Place crushed chips in second shallow dish
- 6
Dip each meatball into egg white mixture, then into chips to coat completely
- 7
Press each meatball with palm into a flattened nugget shape, generously coating both sides with chips
- 8
Spray large baking pan with nonstick cooking spray
- 9
Place nuggets in baking pan and spray tops generously with nonstick cooking spray
- 10
Bake 15 to 20 minutes
- 11
Meanwhile combine taco sauce and honey in small microwave-safe dish
- 12
Microwave sauce on HIGH 30 seconds or until warm
- 13
Serve nuggets with sauce
Tips
Press chips firmly onto nuggets to ensure they stick during baking and create a crispy coating.
Let nuggets rest for 2-3 minutes after baking to allow cheese to set slightly before serving.
Make sauce ahead and reheat as needed - it keeps well in the refrigerator for up to a week.
Good to Know
Refrigerate cooked nuggets up to 3 days in airtight container. Reheat in 350°F oven for 5-8 minutes.
Shape and coat nuggets up to 4 hours ahead, refrigerate covered, then bake as directed adding 2-3 extra minutes.
Serve hot immediately after baking while cheese is melted and coating is crispy.
Common Mistakes
Don't overmix beef mixture to avoid tough nuggets.
Ensure cheese is completely covered by meat to prevent leaking during baking.
Press coating firmly or chips will fall off during baking.
Substitutions
Dairy-Free Swaps
classic alternative
General Alternatives
FAQ
Can I freeze these nuggets before or after cooking?
Yes, freeze uncooked shaped nuggets on a tray, then transfer to bags. Bake from frozen adding 5-7 minutes. Cooked nuggets can be frozen up to 3 months.
What if I don't have nacho cheese chips for coating?
Regular tortilla chips work well, or try crushed corn flakes, panko breadcrumbs, or even crushed crackers for different textures and flavors.
How do I know when the nuggets are fully cooked?
Internal temperature should reach 160°F and juices should run clear. The coating should be golden brown and crispy on both sides.