There’s something magical about transforming leftovers into something completely new—and delicious. The first time I made taco bombs, it was after a classic Taco Tuesday. We had a bit of seasoned beef left in the fridge, a roll of biscuit dough on the counter, and a craving for something crunchy and fun. That’s when inspiration struck. I popped a few dough-wrapped meatballs into the air fryer, and what came out was a golden, cheesy snack that made everyone at the table go silent for a moment—before diving in for seconds.
If you’re new to cooking or want a fast dinner idea, this easy sheet pan dinner alternative is ideal. These taco bombs come together in under 30 minutes, use simple ingredients, and are baked in the air fryer, which cuts down on grease and mess. They’re the perfect blend of comfort and creativity, making them a favorite for busy weeknights and kid-friendly meals.
Why This Recipe is Special
Taco bombs are a flavor-packed twist on classic tacos. Wrapped in soft biscuit dough and cooked until crisp in the air fryer, they’re golden on the outside and melty on the inside. What makes them especially great is their flexibility: you can customize the fillings, make them with leftovers, or prepare them in batches for meal prep. Plus, they’re fun to eat—perfect for little hands or entertaining guests.
Whether you’re new to air frying or just looking for quick and healthy meals that don’t sacrifice flavor, this lemon herb chicken recipe alternative delivers satisfying results with minimal effort.
Ingredients and Preparation
Biscuit Dough
Acts as the crust, turning golden and flaky in the air fryer. Look for refrigerated canned biscuit dough, but crescent dough or puff pastry also works.
Ground Meat (Beef, Turkey, or Pork)
The main filling. It provides protein and savory richness. Taco-seasoned ground beef is traditional, but ground chicken or lentils can be used as alternatives.
Taco Seasoning
Infuses the meat with bold flavor—think cumin, chili powder, garlic, and paprika. You can use a store-bought mix or make your own to control sodium.
Cheddar Cheese Cubes
Add that gooey, melty center everyone loves. Cubes work better than shredded cheese to minimize leakage. You can substitute mozzarella, pepper jack, or lactose-free alternatives.
Optional Fillings
Try adding corn, black beans, or cream cheese blended with herbs like cilantro and oregano for extra texture and flavor.
Step-by-Step Instructions
Step 1
Cook your ground meat in a skillet over medium-high heat. Stir frequently until browned, then mix in the taco seasoning and a splash of water to help it blend. Cook until the meat is fully coated and the liquid reduces.
Step 2
While the meat is cooking, open the biscuit dough and gently separate each piece. Flatten each biscuit with your hands or a rolling pin into a small circle, about 4 inches wide.
Step 3
Spoon a heaping tablespoon of taco meat onto the center of each dough circle. Place 2-4 small cheese cubes on top of the meat.
Step 4
Carefully pull the edges of the dough up around the filling and pinch the seams closed, forming a sealed dough ball. Make sure there are no gaps to avoid cheese leakage.
Step 5
Preheat your air fryer to 350°F (175°C). Lightly grease the basket or line it with parchment paper. Place the taco bombs in a single layer, leaving space between each.
Step 6
Air fry for 5–7 minutes, or until the biscuit dough is golden brown and firm to the touch. Let cool slightly before serving—cheese inside will be hot!
Beginner Tips and Notes
- Sealing is Key: If the dough won’t seal, brush the edges with a bit of water or egg wash to help it stick.
- Prevent Cheese Leaks: Use cheese cubes rather than shredded cheese. You can also freeze the cubes for 10 minutes before using to reduce melting too quickly.
- Batch Cooking: Cook in batches if your air fryer is small. Overcrowding leads to uneven cooking.
- Tool Substitute: No rolling pin? Use a drinking glass or press the dough flat with your palms.
Serving Suggestions
These taco bombs are perfect with a side of salsa, sour cream, or guacamole. For more variety, try a queso dip or spicy chipotle mayo.
Pair with a light salad, grilled corn, or air-fried sweet potato wedges for a complete meal. If you’re serving a crowd, create a dipping station with several sauces.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 300°F for 3–5 minutes to maintain crispness. You can also freeze the assembled (but uncooked) taco bombs for later—just add 1–2 minutes to the cooking time straight from frozen.
Conclusion
Whether you’re feeding a busy family, making a snack for game night, or learning to cook for yourself, these easy sheet pan dinner-style taco bombs offer all the flavor with none of the fuss. If you try them, I’d love to hear how they turned out. Did you experiment with fillings? Add a secret sauce? Let’s make this recipe even better together—leave a comment below and share your twist!
FAQ About Air Fryer Taco Bombs
Q1: Can I use different types of dough for taco bombs?
Yes! While canned biscuit dough works great, you can substitute with crescent roll dough, puff pastry, or even homemade pizza dough. Just make sure the dough is pliable and seals well.
Q2: What’s the best way to prevent the cheese from leaking out during cooking?
Use small cubes of cheese instead of shredded, and make sure the dough is sealed tightly. If needed, brush the edges with water or egg wash to secure the seal before air frying.
Q3: Can I make these taco bombs vegetarian?
Absolutely. Replace the meat with black beans, seasoned lentils, or a plant-based ground meat substitute. You can also add corn, onions, or sautéed peppers for more flavor and texture.
Q4: How should I store and reheat leftovers?
Store cooled taco bombs in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 300°F for 3–5 minutes to keep them crispy, or use a toaster oven if preferred.
More Relevant Recipes
Print
Air Fryer Taco Bombs
- Total Time: 23 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
These crispy Air Fryer Taco Bombs are filled with seasoned taco meat and melty cheese, wrapped in biscuit dough, and cooked to golden perfection. Perfect for quick dinners or fun snacks.
Ingredients
- 1 can refrigerated canned biscuits
- 1 pound ground beef
- 1 packet taco seasoning
- 24 cubes cheddar cheese
Instructions
- Cook ground beef in a skillet over medium-high heat until browned. Add taco seasoning and stir until the meat is fully coated and cooked through.
- Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a circle about 4 inches wide.
- Add a tablespoon of taco meat to the center of each dough circle and place 2–4 cubes of cheese on top.
- Fold the dough over the filling and pinch the edges to seal completely, forming a ball.
- Preheat the air fryer to 350°F (175°C). Spray the basket lightly with non-stick cooking spray or use parchment paper.
- Place the taco bombs in a single layer in the basket and air fry for 5–7 minutes until golden brown.
- Let cool slightly before serving. Enjoy with salsa, sour cream, or your favorite dipping sauce.
Notes
- Use cheese cubes instead of shredded cheese to minimize leakage.
- Brush the dough edges with water or egg wash to help seal the taco bombs better.
- Reheat leftovers in the air fryer at 300°F for 3–5 minutes to maintain crispness.
- Feel free to experiment with fillings like black beans, corn, or cream cheese mixtures.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco bomb
- Calories: 165
- Sugar: 1g
- Sodium: 412mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5.3g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 43mg