Imagine a snack so delightful, it feels like a warm hug from a taco wrapped in cheesy goodness. These Easy Cheesy Taco Bombs are the kind of treat that make you forget about the world’s chaos—at least for a moment. Reminds me of last summer’s fair, the aroma of sizzling street food mingling with laughter in the air, pure joy.
Steps
- Cook the ground beef in a large skillet over medium heat for 8-10 minutes until it is fully browned, then drain any excess grease. Mix in the taco seasoning and salsa, stirring well, and set the mixture aside.
- Preheat your oven to 375°F and prepare a 10-inch oven-safe skillet with nonstick spray. Flatten each biscuit from the can to a 5-inch circle using a rolling pin on a clean surface.
- Sprinkle 1 tablespoon of cheese onto each flattened biscuit. Place approximately 1/3 cup of the prepared taco meat on top of the cheese.
- Seal the mixture inside by pinching the edges of the biscuit together. Arrange the sealed biscuits seam-side down in the prepared skillet.
- In a small bowl, mix melted butter with garlic powder and taco seasoning. Brush this seasoned butter over the top of each biscuit.
- Bake the taco bombs in the oven for 24-26 minutes until they turn golden brown. Garnish with cilantro and serve with salsa and sour cream.
Ingredients
- 1 pound ground beef
- 1 package (1 ounce / 2 tablespoons) taco seasoning
- ½ cup (129.5 g) salsa
- 1 can (8-count) refrigerated biscuits, not flaky
- ½ cup (56.5 g) mild cheddar cheese, shredded, divided
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ¼ teaspoon garlic powder
- ¼ teaspoon taco seasoning
- Cilantro, chopped for garnish
- Salsa
- Sour cream
FAQ
- Can I Make Cheesy Taco Bombs in Advance?
- Yes, you can prepare the ground beef mixture ahead of time. After cooking, let it cool to room temperature and store it in an airtight container in the fridge for up to 2-3 days. When you’re ready to use it, either let it sit at room temperature for 15-20 minutes or gently reheat it on the stovetop before assembling the bombs.
- Is It Possible to Use a Different Baking Pan?
- Absolutely! If you don’t have an oven-safe skillet, you can use a baking sheet lined with parchment paper, keeping some space between each bomb. Alternatively, a greased baking dish or pie tin would also work well.
- How Should I Store Leftover Cheesy Taco Bombs?
- Allow the taco bombs to cool completely, then place them in an airtight container. You can refrigerate them for up to 3 days, reheating in the oven, air fryer, or microwave before serving. For longer storage, freeze them for up to 3 months and reheat by baking at 350°F until they’re heated through.
- Can I Use Different Meat for the Filling?
- Yes, instead of ground beef, you can use ground turkey as a tasty alternative. Both options will work well in the recipe.
- What Cheese Varieties Can I Use?
- While mild cheddar cheese is used in the recipe, you can choose your favorite cheese. Monterey Jack or Pepper Jack are flavorful options that would complement the taco bombs nicely.
Tips
- Prepare the Filling in Advance: To save time, cook the ground beef mixture ahead of time. Cool it to room temperature and store in an airtight container in the refrigerator for up to three days. Let it return to room temperature or gently reheat before assembling the taco bombs.
- Choose Your Baking Surface Wisely: If you don’t have an oven-safe skillet, a parchment-lined baking sheet or a greased baking dish will work well. Ensure there’s enough space between each bomb to allow even cooking.
- Cool Before Storing: Allow the taco bombs to cool completely before storing them. This prevents condensation that can affect the texture, ensuring they stay delicious when reheated.
- Versatile Reheating Options: To reheat, use an oven, air fryer, or microwave depending on your preference. For frozen taco bombs, bake directly in the oven at 350°F until thoroughly heated and the cheese is melted.
Equipment
- Air Fryer – If you want to use the air fryer method for cooking the taco bombs.
- 10-inch Oven-Safe Skillet – For baking the taco bombs in the oven.
- Rolling Pin – To flatten the biscuit dough.
