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Air fryer taco bombs have totally changed my usual taco Tuesday. I was looking for a fun shake-up from plain tacos, so I wrapped all that tasty taco filling and gooey cheese inside biscuit dough. You pop them in the air fryer and boom—crispy outside, cheesy middle. I made these for dinner when everyone was tired of our usual lineup. Now my gang asks for this meal all the time.
I said I was making "taco bombs" and my husband looked skeptical. The second he bit into one, though, he wanted more right away. Even my fussiest kid ate three and asked to have them for breakfast too!
Tasty Ingredients Needed
- Taco seasoning packet: Use this to bring those familiar taco tastes easily, no measuring needed.
- Cheddar cheese cubes: Go with cubes, not shreds. They melt in the middle and don't ooze out.
- Ground beef: Cook this with your taco spices for that classic base.
- Refrigerated biscuit dough: This stuff gets fluffy and crispy in the air fryer.
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How To Pull It Off
- Air frying part:
- Give your air fryer basket a little spray or line it with parchment. Set your filled dough balls seam-down in there with room to breathe. Cook at 350°F for 5 to 7 minutes. They're ready when the outsides are all brown and crunchy.
- Wrapping up the filling:
- Grab a flattened biscuit, plop a spoonful of taco meat in the middle, and set a cheese cube right on top. Bring the edges up and pinch them tight so nothing leaks. You want a good seal!
- Making the biscuit flat:
- Pop open your dough tube and separate the biscuits. Use your fingers or a rolling pin to flatten each one a bit. Don’t worry if they’re not perfect circles.
- Cooking the beef:
- Crumble and brown the beef in a pan over medium-high, breaking it up as it cooks. Once it's done, dump in the seasoning packet and a splash of water, then mix it until well blended. Let it sit for a few so you don’t burn yourself filling the biscuits.
I made a big mess the first time I skipped sealing the edges properly. A couple blew apart! Now I'm extra careful and pinch all the way around to keep all the taco goodness inside.
Awesome Serving Ideas
You can eat these just as-is, or dip 'em in guacamole, salsa, or some sour cream. We love adding a simple green salad or some Mexican rice on the side. They even work as a fun finger food for parties!
Ways To Mix It Up
What you put inside is totally up to you. Add some jalapeños to bring the heat, or switch the cheese for something like pepper jack. I sometimes mix in a little refried bean with the meat, or use ground turkey if I want a change from beef.
Prep Ahead Tricks
Go ahead and make these up early in the day and stash them in the fridge. They’re even easier to handle cold! You’ll just need to cook a minute or two longer. Got leftovers? Freeze before air frying and let them thaw out before cooking.
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I keep these air fryer taco bombs in my back pocket for nights when I want something fun, quick, and fuss-free. Biscuit dough plus all the taco fillings you already love—it's just the thing to break up dinnertime boredom. You know it's a hit when everyone’s scraping the basket for the last one.
Recipe FAQs
- → Could I pick a different cheese type?
- Of course! Monterey Jack, pepper jack, or even a Mexican blend will taste great. Just keep the cheese in cubes rather than shredded.
- → What if there’s no air fryer available?
- Use an oven at 375°F and bake for about 12-15 minutes until they turn golden. They won’t be as crunchy, but still yummy.
- → How do I stop the filling from spilling out?
- Pinch the edges firmly closed and stick to cheese cubes instead of shredded. Brushing edges with a little water or egg might help seal them, too.
- → Can I prep these earlier in the day?
- Sure! You can make them and keep in the fridge for a few hours. For the crispiest bite, cook them right before eating.
- → Which dips pair well with these?
- Sour cream, queso, salsa, ranch, and guacamole are all tasty choices for dunking!