Meat Filling: In large skillet set over medium heat, heat oil. Cook onion, green pepper, red pepper, garlic and cilantro, stirring occasionally, for 4 to 6 minutes or until tender. Stir in beef, cumin, sazon seasoning, salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until beef is starting to brown. Stir in tomato sauce; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 10 to 12 minutes or until most of the liquid has evaporated and sauce is thick. Let cool completely.

Potato Balls: Meanwhile, in food processor, pulse DORITOS^® Nacho Cheese Flavored Tortilla Chips until finely ground. Transfer to shallow bowl.

Transfer potatoes to medium saucepan; cover with water and season with salt. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, for 12 to 15 minutes or until fork-tender. Drain well. Return to saucepan. Add butter and mash until smooth. Stir in flour and Parmesan. Let cool slightly.

Preheat oven to 350°F.

Divide mashed potato mixture into twelve 1/3-cup portions. One at a time, shape each portion into a ball. Flatten ball into a patty and place 2 tbsp beef filling and 1 cube cheese in center. Shape potato mixture back into a ball, enclosing and sealing filling. Transfer to parchment paper–lined baking sheet.

In shallow bowl, whisk together eggs.

Dip each potato ball into eggs and roll in ground DORITOS^®. Return to baking sheet.

Pour enough oil into medium saucepan or high-sided skillet to reach 4 inches up sides of pan. Heat over medium heat until instant-read thermometer registers 350°F.

Cook breaded potato balls for 2 to 3 minutes or until golden brown all over. Drain on paper towel. Transfer to baking sheet. Bake for 8 to 10 minutes or until cheese inside has melted.