Best Cheesy Beef Nuggets Recipes

TACO BEEF NUGGETS WITH DIPPING SAUCE

Steps:

• 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.
• 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 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 until no longer pink and juices show no pink color.
• Meanwhile combine taco sauce & honey in a small microwave-safe dish. Microwave on HIGH 30 seconds or until warm.
• Serve nuggets with sauce.

CHICKEN NUGGETS WITH CHEESE

Steps:

• Heat oven to 375°F.
• Mix chicken, cheese, 1-3/4 cups bread crumbs and 1/2 cup dressing just until blended. Shape into 18 nugget shapes.
• Cover baking sheet with parchment. Place remaining bread crumbs in pie plate. Add chicken nuggets, 1 at a time; turn to evenly coat all sides of each nugget with crumbs. Place on prepared baking sheet; spray nuggets with cooking spray.
• Bake 22 to 26 min. or until nuggets are done (165°F) and golden brown.
• Serve with remaining dressing.

CHEESY CHICKEN NUGGETS RECIPE BY TASTY

Steps:

• First, season the ground chicken with salt and pepper.
• Grab a handful of ground chicken and roll into a rough ball shape, place a cube of cheese in the center and wrap the ground chicken around it. Form it into a chicken nugget shape. Set aside.
• Season the panko with oregano.
• Take the chicken nuggets and coat with flour, dip in egg and cover with the panko/oregano mix.
• Deep fry in the oil until browned and crispy.
• Enjoy!

EASY CHEESE NUGGETS

Steps:

• Place cheese nuggets in a pan and put in freezer for at least one hour.
• Mix bisquick,paprika, garlic powder, milk and egg until smooth.
• Dip cheese into batter,covering cheese completely.
• Fry in 2 inches of oil heated to 375 degrees in a frying pan or in an electric skillet.
• Fry about 1-2 minutes, turning once, until golden brown.
• Drain on paper towels.
• Let stand 3 minutes before serving.
• Serve with marinara sauce.(recipe #153093).

CHEESY POTATO NUGGET SKILLET

Steps:

• Heat oven to 425°F.
• In 10-inch ovenproof skillet, cook beef over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in cheese sauce. Layer frozen peas and cheese on top of beef mixture. Top with even layer frozen potatoes.
• Bake about 25 minutes or until potatoes are crispy and golden brown and mixture is bubbling.

CHEESY GROUND BEEF AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
• Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
• While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
• Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.