Air Fryer Taco Bombs

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Introduction:

Air Fryer Taco Bombs are a fun, crispy, and cheesy twist on classic tacos — all the flavors you love, wrapped in biscuit dough and cooked to golden perfection in the air fryer. Perfect for game nights, family dinners, or parties, these little flavor-packed bites are quick to prepare and guaranteed to please.

Origin:

This recipe draws inspiration from American-Mexican fusion cuisine. Taco Bombs are a modern spin-off of tacos and empanadas, combining Tex-Mex flavors with the convenience of American-style biscuit dough. The use of an air fryer modernizes the dish, cutting down on oil while still delivering that craveable crunch.

Ingredients (for 8 Taco Bombs):

  • 1 can (8-count) refrigerated biscuit dough (like Pillsbury Grands)
  • 1/2 lb (225g) ground beef or ground turkey
  • 1 tablespoon taco seasoning
  • 1/4 cup water
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons diced jalapeños (optional for heat)
  • 1 egg (beaten, for egg wash)
  • Olive oil spray (for air fryer)

Optional Ingredients:

  • 2 tablespoons cream cheese (for extra creaminess inside)
  • 1/4 cup chopped onions (sautéed with meat)
  • Fresh chopped cilantro (for garnish)
  • Sour cream, salsa, or guacamole (for dipping)
  • Pickled jalapeños instead of fresh
  • Crushed tortilla chips (for added crunch inside)

Instructions:

  1. Cook the Meat:
    • In a skillet over medium heat, cook ground beef until browned.
    • Drain excess fat, then add taco seasoning and 1/4 cup water.
    • Simmer for 3-5 minutes until thickened. Let cool slightly.
  3. Prepare the Dough:
    • Flatten each biscuit into a 4–5-inch circle using your hands or a rolling pin.
  5. Fill the Bombs:
    • In the center of each biscuit, add 1 tablespoon of taco meat, a mix of cheddar and mozzarella, and any optional fillings (like cream cheese or jalapeños).
    • Fold the dough around the filling, pinching the edges to seal and forming a ball shape.
  7. Air Fry:
    • Preheat the air fryer to 350°F (175°C) for 3 minutes.
    • Brush each taco bomb with beaten egg and lightly spray with olive oil.
    • Place in the air fryer basket (in batches if needed), seam side down.
    • Cook at 350°F for 8–10 minutes, or until golden brown.
  9. Serve:
    • Let cool for 3–5 minutes. Serve with your favorite dipping sauces!

Tips for Success:

  • Don’t overfill the biscuit dough — too much filling will cause them to burst.
  • Pinch seams tightly to prevent leaking during air frying.
  • Let the filling cool slightly before sealing to avoid making the dough soggy.
  • Use parchment air fryer liners for easier cleanup.

Recommendations:

  • For Kids: Leave out the jalapeños and serve with ketchup or mild salsa.
  • For Parties: Make mini versions using smaller biscuits or cut dough in half.
  • For Meal Prep: Cook and freeze them; reheat in the air fryer for 4–5 minutes at 350°F.
  • For a Veggie Version: Swap meat for black beans, corn, and sautéed peppers.

Nutrition (Per Taco Bomb – estimated):

  • Calories: 230
  • Fat: 13g
  • Saturated Fat: 5g
  • Carbohydrates: 20g
  • Protein: 9g
  • Fiber: 1g
  • Sodium: 480mg
  • Sugar: 2g

Note: Nutritional values may vary based on brand of ingredients and optional add-ins.

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