Let’s Talk Taco Bombs (Trust Me, You’ll Want Seconds)
So here’s the thing—I never thought an appliance could change my snack game, but then along came the air fryer. First time I made these taco bombs was when my cousin Lila crashed at my place after a concert. We were starving, the fridge looked like a deserted island, and pretty much all I had was some ground beef, a can of biscuits, and that weirdly persistent bag of shredded cheese.
Lila says, "Just stuff it all into dough and fry it!"—that’s how, after a bit of trial and a whole lot of error (don’t ask about the time one exploded), taco bombs were born. Now they’re basically a must at any family movie night. The air fryer means I don’t need to heat up the whole house, too. Bonus!
Why I Love Making These (And Why My Family Does Too)
I make these Air Fryer Taco Bombs when I want something fun but don’t feel like babysitting a skillet—especially in summer, ugh. My family goes nuts for them because, well, who doesn’t love melty cheese tucked inside warm, fluffy dough? (Even my dad, who claims he “doesn’t snack,” somehow manages to eat four.) Plus, when I’m feeling lazy or the kitchen’s a mess, this doesn’t make it worse. Sometimes the edges pop open a little, but I just call that extra crispy. Also, one time the dog stole two off the counter, so they must be good, right?
Alright, Here’s What You’ll Need (Give or Take)
- 1 pound ground beef (I’ve also used ground turkey; honestly, it’s fine either way)
- 1 packet taco seasoning (Homemade is cool, but I rarely plan ahead—Old El Paso or store brand works for me)
- ¾ cup shredded cheese (cheddar, Monterey Jack, or whatever’s lurking in the cheese drawer)
- 1 tube refrigerated biscuit dough (My gran swore by Pillsbury, but, any version, even store brand, will do)
- Optional: diced jalapeños (I only add them when I’m not sharing with spice-averse folks), canned black beans, or a spoonful of salsa
- 1 egg (for egg wash—sometimes I skip this, it’s not a big deal)
- Cooking spray or a little oil for the air fryer basket
How I Throw These Together (Real Talk)
- Set the air fryer for 350°F (175°C). Preheating is, uh, technically important, but sometimes I forget and it’s still fine.
- Brown the beef in a pan. Drain off the grease (or don’t if you like things extra juicy—your call). Stir in the taco seasoning with a splash of water, let it get thick and saucy. This is where I usually sneak a taste—quality control, you know?
- Pop open the biscuit tube (sometimes this part freaks me out, it’s so loud) and gently flatten each biscuit into something like a 4-inch circle. Doesn’t have to be perfect, mine never are.
- Spoon a hefty tablespoon of taco meat onto each biscuit. Top with a pinch of cheese, maybe some beans or a jalapeño slice. Don’t get greedy here or they’ll explode, trust me.
- Pinch the edges together so the filling is tucked inside—like a little pouch. They’ll look a bit weird at this stage, but don’t worry. Place them seam-side down.
- Brush with that egg wash, if you remembered it. Sometimes I forget and just spray with a bit of oil. It’s all good.
- Arrange them in the air fryer basket, not touching too much. You might have to do two batches unless you’ve got a fancy big air fryer.
- Cook for 8-10 minutes, until golden and puffy. I usually peek at 7 minutes because my air fryer runs hot. If they’re still pale, just give it another minute or two.
Notes from My (Slightly Chaotic) Kitchen
- If one opens up and leaks cheese, just eat that one first. Chef’s treat. (I swear it tastes better.)
- I’ve tried skipping the egg wash, and honestly, it’s not a disaster. The color’s a bit paler but still tasty.
- Sometimes the filling is hot enough to scorch your tongue if you’re impatient. I may have learned this the hard way.
Variations I’ve Actually Tried (Some Good, Some... Not So Much)
- Shredded rotisserie chicken with buffalo sauce—really tasty!
- Vegetarian: black beans, corn, and cheese. (My neighbor swears by this one.)
- Once I tried stuffing them with leftover chili. Bit too messy—maybe skip that.
- Pepperoni and cheese for a mini pizza vibe. Not quite a taco but who cares?
Do You Need Fancy Equipment? (Sort of…)
Obviously, you need an air fryer (here’s one I like reading reviews about), but if you don’t have one, these can be baked in the oven at 375°F—just add a couple minutes to the time. I use a rolling pin to flatten the biscuits, but honestly, a glass or even your hand works fine if you’re feeling rustic.
How I Store (Or, Attempt to Store) the Leftovers
Okay, so in theory, you can put the extras in an airtight container in the fridge for 2 to 3 days. Reheat in the air fryer for a few minutes and they’re pretty much as good as new. But honestly, in my house it never lasts more than a day! (I did once forget one in the back of the fridge; it wasn’t pretty.)
How We Serve ‘Em (And Sometimes Argue Over Dips)
I like to serve these taco bombs with sour cream, salsa, and guacamole—sometimes all three. My brother swears by plain Greek yogurt instead of sour cream. We’ve even had them for breakfast with a fried egg on top (don’t knock it till you try it). Oh, and they’re killer with homemade salsa if you’ve got the energy.
Lessons Learned (Or, How Not to Ruin Your Taco Bombs)
- Don’t overstuff! I once tried to fit double the cheese—big mistake. It all oozed out and stuck everywhere.
- Actually, I find it works better if you let the meat cool just a bit before filling, otherwise the dough gets weird.
- And don’t skip the step where you pinch the dough closed—gaps equal leaks, leaks equal sadness.
Questions I’ve Actually Gotten (And My Real Answers)
- Can I make these ahead? Yeah, you can assemble them earlier in the day, but don’t air fry until you’re ready to eat—or the texture’s a bit off.
- Can I freeze them? You can, though I’ll be honest, they taste better fresh. If you freeze, cook from frozen at a lower temp for a bit longer. Or just eat them all now, like we do.
- Do I have to use meat? Not at all! Beans, mushrooms, or even tofu work—though maybe double the seasoning for tofu, it’s kinda bland on its own.
- Why did my bombs burst open? You probably overstuffed (I’ve done it a dozen times) or didn’t pinch the seams enough.
- What’s the best cheese? Whatever’s on sale, honestly. But sharp cheddar is my fav.
- Air fryer size? I use a 5.8-qt one, but you could do smaller batches in a mini. Or, just bake ‘em, like I said earlier.
Quick digression—one time, my friend tried making these after a long night out and managed to set off the smoke alarm (don’t ask how, it’s still a mystery), so maybe keep an eye on them the first time if your air fryer is temperamental.
For more air fryer tricks, check out some of these tips I’ve learned from The Kitchn—I wish I’d read them before my first attempt.
Anyway, let me know if you try these Air Fryer Taco Bombs—seriously, they’re a hit every time, and even if you mess one up, it still tastes good. Happy snacking!
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
- 1 cup shredded cheddar cheese
- 1 can refrigerated biscuit dough (8 biscuits)
- ¼ cup diced onions
- ¼ cup sliced jalapeños (optional)
- Cooking spray
Instructions
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1Preheat the air fryer to 350°F (175°C).
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2In a skillet over medium heat, cook ground beef and diced onions until beef is browned. Drain excess fat.
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3Add taco seasoning and water to the beef mixture. Stir and simmer for 2-3 minutes until thickened. Remove from heat and let cool slightly.
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4Flatten each biscuit dough round and fill the center with 2 tablespoons of the beef mixture, a sprinkle of cheddar cheese, and jalapeños if using.
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5Pinch the edges of the dough to seal and form a ball. Place seam side down in the air fryer basket lined with parchment paper. Lightly spray with cooking spray.
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6Air fry for 10-12 minutes or until golden brown. Serve warm with your favorite taco toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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