AIR FRYER CHEESY TACO BOMBS
These Air Fryer Cheesy Taco Bombs are golden, crispy pockets filled with savoury seasoned beef, gooey cheese, and tangy salsa. Quick to assemble and cook in the air fryer — perfect for parties, game day, or weeknight dinners.
Ingredients
- 1 tablespoon vegetable oil
- ½ medium onion finely chopped
- 1 clove garlic minced
- 300 g about 10 oz lean minced beef (or minced chicken/turkey)
- 2 tablespoons taco seasoning store-bought or homemade
- 2 tablespoons tomato paste or 3 tablespoons salsa
- Salt and black pepper to taste
- 1 cup about 100 g shredded cheddar cheese
- 1 can 340 g / 12 oz refrigerated biscuit dough or 12 small pizza dough rounds
- 2 tablespoons melted butter for brushing
Optional:
- chopped coriander cilantro
- jalapeño slices
- sour cream
- extra salsa for dipping
Instructions
- Cook the Filling: Heat oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook 30 seconds. Add minced beef and cook until browned, breaking it up with a spoon.
- Season: Stir in taco seasoning and tomato paste (or salsa). Cook 1–2 minutes until combined. Taste and adjust salt and pepper. Remove from heat and let cool slightly. Stir in chopped coriander if using.
- Prepare Dough: If using biscuit dough, separate into individual rounds. Flatten each round into a 3–4 inch (7–10 cm) circle. If using pizza dough, cut into 12 equal pieces and flatten.
- Assemble Bombs: Place about 1–2 tablespoons of the meat mixture in the centre of each dough circle. Top with about 1 tablespoon of shredded cheddar and a small jalapeño slice if desired. Gather edges and pinch to seal, forming a ball. Make sure seams are well sealed.
- Brush and Preheat: Brush each ball lightly with melted butter. Preheat the air fryer to 190°C (375°F) for 3 minutes.
- Air Fry: Arrange taco bombs seam-side down in a single layer in the air fryer basket (work in batches if needed). Air fry at 190°C (375°F) for 10–12 minutes, or until golden brown and cooked through.
- Serve: Remove and let rest 2 minutes. Serve warm with sour cream, extra salsa, or guacamole for dipping.
Notes
- Make Ahead: Prepare the filling and refrigerate for up to 2 days. Assemble just before cooking. Dough-wrapped bombs can be frozen (uncooked) on a tray, then stored in a freezer bag for up to 1 month — cook from frozen, adding 3–4 extra minutes.
- Customising the Flavour: Use spicy sausage, pulled chicken, or a vegetarian bean filling. Swap cheddar for pepper jack or mozzarella for different melty textures. Add corn kernels or chopped bell pepper to the filling for extra crunch.
- Serving Suggestions: Serve with pico de gallo, guacamole, sour cream, or a simple salad for a fuller meal. Great with a side of seasoned fries or chips.
- Allergy-Friendly Options: Use gluten-free biscuit or pizza dough and dairy-free cheese for gluten- and dairy-free versions.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 160°C (320°F) for 3–4 minutes to crisp.