Taco Bombs are filled with seasoned ground beef, salsa and cheese wrapped in refrigerated biscuit dough for a quick dinner.
Ground Beef Tacos and this easy Burrito Bake are our go-to meals for taco night but these cheesy taco bombs are definitely staying in the dinner rotation.
These taco bombs are a great hand-held snack, appetizer or dinner that everyone will love. They are packed with flavor and make a great make-ahead meal perfect for leftover ground beef.
Ingredients Needed
- Lean Ground Beef ~ We like 90/10, 80/20 will work too, just drain the excess grease before seasoning.
- Taco Seasoning ~ Homemade or your favorite store bought packet.
- Mild Picante Sauce or Salsa.
- Refrigerated Can Biscuits ~ We used original Grands Biscuits, Use homemade biscuit dough, crescent dough or pizza dough.
- All Purpose Flour ~ optional for rolling the dough.
- Colby-Jack Cheese ~ Cheddar or Pepper-Jack are great substitutes. We shredded the cheese but chunks of cheese or even cheese sticks work too.
- Butter
- Optional Garnishes: Sour cream, diced tomatoes, cilantro.
Step By Step Directions
Preheat oven to 375°.
Cook ground beef in a skillet over medium-high heat, crumbling as it cooks until well browned. Drain any excess grease and discard.
Add taco seasoning and picante sauce, stir to combine and remove from heat.
Shred cheese.
While the ground beef is cooking, separate each biscuit into 2 halves by pulling apart the layers.
Line a baking sheet with parchment paper or aluminum foil.
Roll flat into about a 3 inch circle on a lightly floured board or flatten with your hands directly on the lined baking sheet.
Shred the cheese and sprinkle about 1 ½ - 2 tablespoons of cheese over each dough round.
Top with ground beef mixture.
Pinch the outsides of the dough together to seal the dough ball. Flatten slightly and place on the lined baking sheet, seam side down.
Brush with melted butter and sprinkle remaining cheese over the taco bombs.
Bake for 17-20 minutes until golden brown.
Remove from oven.
Serve with sour cream, diced tomatoes and cilantro if desired.
Recipe Notes
Air Fryer Instructions: Cook biscuit bombs 4 at a time at 350° for 4-5 minutes or until golden brown.
Storage: Cool taco bombs completely and store in a zip top bag or wrapped in aluminum foil in the refrigerator up to 4 days. Freeze up to 2 months, thaw in refrigerator before reheating.
Reheat: Place on a lined baking sheet and cook in a 350° oven for 8- 10 minutes, or 325° air fryer for 2-3 minutes.
Variations: Ground turkey, chorizo sausage or ground venison will work in place of the ground beef. Leftover ground beef or taco meat will speed up the recipe.
Make it Spicy: Add diced candied jalapeños or use spicy picante sauce to add a spicy kick.
Serving Ideas for Taco Bombs
Serve along with Velveeta Cheese Dip, Pico de Gallo or Guacamole.
Add a Green Salad and Skillet Mexican Street Corn for easy side dishes.
If you are looking for a quick and easy meal using a pound of ground beef, these Taco Bombs are simple and fast for any day of the week.
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Taco Bombs
Taco Bombs are filled with seasoned ground beef, salsa and cheese wrapped in refrigerated biscuit dough for a quick dinner.
Ingredients
- 1 pound lean ground beef
- 3 tablespoons taco seasoning (1 packet)
- ½ cup mild picante sauce or salsa
- 8 ounces shredded colby-jack cheese
- 16 ounce can refrigerated Grands biscuit dough
- 2 tablespoons melted butter
- 1 cup diced tomatoes, optional for serving
- 1 cup sour cream, optional for serving
- 2 tablespoons chopped cilantro, optional for serving
Instructions
- Preheat oven to 375°.
- Cook ground beef in a skillet over medium-high heat, crumbling as it cooks until well browned. Drain any excess grease and discard.
- Add taco seasoning and picante sauce, stir to combine and remove from heat.
- While the ground beef is cooking, separate each biscuit into 2 halves by pulling apart the layers.Line a baking sheet with parchment paper or aluminum foil.
- Roll flat into about a 3 inch circle on a lightly floured board or flatten with your hands directly on the lined baking sheet.
- Shred the cheese and sprinkle about 1 ½ - 2 tablespoons of cheese over each dough round.
- Top with ground beef mixture.
- Pinch the outsides of the dough together to seal the dough ball. Flatten slightly and place on the lined baking sheet, seam side down.
- Brush with melted butter and sprinkle remaining cheese over the taco bombs.
- Bake for 17-20 minutes until golden brown.
- Remove from oven.
- Serve with sour cream, diced tomatoes and cilantro if desired.
Notes
Air Fryer Instructions: Cook biscuit bombs 4 at a time at 350° for 4-5 minutes or until golden brown.
Storage: Cool taco bombs completely and store in a zip top bag or wrapped in aluminum foil in the refrigerator up to 4 days. Freeze up to 2 months, thaw in refrigerator before reheating.
Reheat: Place on a lined baking sheet and cook in a 350° oven for 8- 10 minutes, or 325° air fryer for 2-3 minutes.
Variations: Ground turkey, chorizo sausage or ground venison will work in place of the ground beef. Leftover ground beef or taco meat will speed up the recipe.
Make it Spicy: Add diced candied jalapeños or use spicy picante sauce to add a spicy kick.
Nutrition Information:
Yield:
8Serving Size:
2Amount Per Serving: Calories: 643Total Fat: 37gSaturated Fat: 17gTrans Fat: 3gUnsaturated Fat: 16gCholesterol: 102mgSodium: 1345mgCarbohydrates: 47gFiber: 3gSugar: 8gProtein: 29g
Nutritional calculations are estimated and may not be accurate.
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