I turned taco night into a handheld surprise with my Air Fryer Dinner Recipes, stuffing each Taco Bomb with a secret taco-seasoned filling that will make you want the full recipe.

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I make these Air Fryer Taco Bombs when I’m craving something wild and quick, and they never fail to surprise me. Picture a crispy little pocket that explodes with seasoned ground beef and gooey shredded cheddar, the kind of bite that makes you laugh because it’s almost too good.

I put them in Air Fryer Recipes Snacks roundups and people lose their minds, but they also show up on my list of go-to Air Fryer Dinner Recipes when I need something fast. They’re kinda messy, totally addictive, and honestly probably better than they have any right to be.

Ingredients

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Ground beef or turkey: Rich in protein, keeps bombs hearty, higher fat if beef, lean turkey is lighter.
Taco seasoning: Adds savory, spicy kick, mostly sodium and flavor, use less for lower salt.
Onion: Gives sweetness when cooked, adds fiber and vitamin C, small crunchy bite.
Salsa or Rotel: Tomato and chiles give tang and moisture, low calorie, vitamin rich, slightly spicy.
Cheese: Melts creamy, adds calcium and fat, salty and rich so use balanced.
Biscuit or crescent dough: Flaky, bready shell, high in carbs and fat, makes bombs indulgent and filling.
Black beans optional: Good fiber and plant protein, helps keep you full, mild earthy flavor.
Corn optional: Adds sweetness and some fiber, brightens flavor, small calorie boost.

Ingredient Quantities

1 lb (450 g) ground beef or ground turkey

1 packet (about 1 oz / 28 g) taco seasoning, or 2 tbsp homemade taco seasoning

1/2 cup diced yellow or white onion, about 1/2 of a small onion

1 clove garlic, minced (or 1 tsp jarred)

1/2 cup salsa or diced tomatoes with green chiles (Rotel)

1 cup shredded cheddar or Mexican blend cheese

8 large refrigerated biscuit dough rounds (one 7.5 to 8 oz can) or 1 tube crescent roll dough, about 8 pieces

1/2 cup canned black beans, drained and rinsed, optional

1/4 cup canned corn, drained, optional

1 large egg, beaten, for egg wash, optional

Cooking spray or 1 tbsp vegetable oil for air fryer basket

Salt and black pepper, to taste

Fresh cilantro or sliced green onions for garnish, optional

Sour cream, guacamole and extra salsa for serving, optional

How to Make this

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1. Brown the ground beef or turkey in a skillet over medium-high heat, breaking it up, then add the diced onion and minced garlic and cook till the onion softens; drain excess fat if needed.

2. Sprinkle in the taco seasoning, stir well, then add the salsa or Rotel, drained black beans and corn if using, and simmer 2 to 3 minutes until thickened; taste and season with salt and pepper.

3. Remove the skillet from the heat and stir in about 3/4 of the shredded cheese so the filling is cheesy, let it cool for 5 minutes or more so it wont steam the dough and make it soggy.

4. Preheat the air fryer to 375°F (190°C) while the filling cools.

5. On a clean surface flatten each biscuit round or crescent piece into a roughly 4 to 5 inch circle, press seams together if using crescent dough so it won’t split.

6. Place about 2 to 3 tablespoons of the cooled meat mixture in the center of each dough round (dont overfill), top with a little of the reserved cheese, then gather and pinch the edges tightly to seal into a ball.

7. Brush each ball with the beaten egg if using or lightly brush with oil, spray the air fryer basket with cooking spray or wipe with 1 tbsp oil, then place the bombs seam-side down in a single layer leaving space between them.

8. Air fry at 375°F (190°C) for about 8 to 10 minutes, flip halfway if your air fryer browns unevenly, cook until golden brown and cooked through.

9. Let the taco bombs rest 2 to 3 minutes (filling will be molten hot), then garnish with chopped cilantro or sliced green onions and serve with sour cream, guacamole and extra salsa.

Equipment Needed

1. Large skillet 10 to 12 inch nonstick or cast iron
2. Wooden spoon or spatula for breaking up meat and stirring
3. Sharp knife and cutting board for dicing onion and chopping cilantro
4. Measuring spoons and a 1/2 cup measuring cup for seasoning and salsa amounts
5. Can opener and colander or slotted spoon to drain beans, corn and excess fat
6. Air fryer with basket
7. Small bowl and fork for beating the egg/egg wash
8. Pastry brush or oil mister (or paper towel) for brushing with egg or oil
9. Tablespoon or small scoop (about 2 Tbsp) for portioning the filling
10. Plate or tray to let the filled bombs rest and cool before air frying

FAQ

Q: What temp and time should I cook these in the air fryer? A: Preheat to 375 F (190 C). Cook 8 to 12 minutes until golden, flipping once about halfway. Check the inside temp: 160 F for ground beef, 165 F for turkey. Times vary by air fryer so watch the first batch.

Q: How do I stop the bottom from getting soggy? A: Don’t over-sauce the filling, drain beans and corn well, preheat the air fryer, and spray the basket lightly. Place each bomb with the seam down so it seals better, leave space between them, and flip halfway to crisp both sides.

Q: Can I use crescent roll dough instead of biscuit dough? A: Yep. Crescent dough is thinner and flakier so use a little less filling and pinch seams tight. It may brown faster so check a minute or two earlier than with biscuits.

Q: Can I make these ahead or freeze them? A: Yes. Assemble and freeze on a tray until firm, then bag them. Cook from frozen adding about 4 to 6 minutes to the cook time, or thaw in the fridge overnight and cook as normal. If you already cooked them, reheat in the air fryer 3 to 6 minutes at 350 F until hot.

Q: Any tips to keep the filling from leaking out or the seam from opening? A: Don’t overfill, press edges firmly and pinch them closed, brush with a little beaten egg to help seal, and let them rest in the fridge 10 minutes before cooking so seams set up better.

Q: Can I make these vegetarian or change the filling? A: Absolutely. Swap in crumbled plant based meat, seasoned cooked lentils, or extra black beans and corn. Cook the filling the same way so it’s not watery, and season like you would the meat so it stays flavorful.

Air Fryer Taco Bombs Recipe Substitutions and Variations

1 lb ground beef or ground turkey: swap in about 2 cups cooked shredded rotisserie chicken (season it with the taco mix) or 10–12 oz plant based crumbles; both mimic the texture and can be leaner if you want lighter bombs.
8 large refrigerated biscuit dough rounds: use 8 small flour tortillas (fold and pinch edges, or roll them up like a pocket) or a roll of pizza dough cut into 8 pieces; they brown well in the air fryer, just watch the time.
1 packet taco seasoning: replace with 2 tbsp homemade mix (approx 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp salt) or use 2 tbsp salsa for a fresher, milder kick.
1 cup shredded cheddar or Mexican blend cheese: swap for pepper jack or Monterey jack for extra melt and a little heat, or use 1 cup dairy free shredded cheese to make them vegan friendly.

Pro Tips

– Let the filling cool way longer than you think, like 8 to 10 minutes, and spread it out in a shallow bowl so steam escapes fast. If it still seems wet, blot a spoonful on a paper towel first, or the dough will go soggy from the inside.

– Taste and tweak the meat before you seal anything. Taco packets can be salty, or weak, so add a pinch more salt, a squeeze of lime, or a little extra chili if you want a kick. If you used turkey and it’s dry, stir in a teaspoon of oil or a splash of salsa to keep the filling juicy.

– Seal smart: brush the dough edge with a dab of beaten egg or water, press firmly and roll the seam under so the bombs sit seam-side down in the fryer. Too much filling will force seams open, so stick to small scoops and pack the cheese in the center.

– Don’t crowd the basket. Preheat the air fryer, spray the basket, give each bomb room and flip or rotate halfway for even browning. If they’re browning too fast on top but not done inside, drop temp 10 to 15 degrees and add a minute or two to finish.

– Make ahead hack: freeze the assembled bombs on a tray until solid, then bag them. Air fry from frozen, add about 3 to 5 minutes to the cook time and check for a hot center. Reheat leftovers in the air fryer for best crispness, avoid the microwave unless you don’t mind a soggy crust.

Air Fryer Taco Bombs Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I turned taco night into a handheld surprise with my Air Fryer Dinner Recipes, stuffing each Taco Bomb with a secret taco-seasoned filling that will make you want the full recipe.

Servings

servings

Calories

339

kcal

Equipment: 1. Large skillet 10 to 12 inch nonstick or cast iron
2. Wooden spoon or spatula for breaking up meat and stirring
3. Sharp knife and cutting board for dicing onion and chopping cilantro
4. Measuring spoons and a 1/2 cup measuring cup for seasoning and salsa amounts
5. Can opener and colander or slotted spoon to drain beans, corn and excess fat
6. Air fryer with basket
7. Small bowl and fork for beating the egg/egg wash
8. Pastry brush or oil mister (or paper towel) for brushing with egg or oil
9. Tablespoon or small scoop (about 2 Tbsp) for portioning the filling
10. Plate or tray to let the filled bombs rest and cool before air frying

Ingredients

1 lb (450 g) ground beef or ground turkey
1 packet (about 1 oz / 28 g) taco seasoning, or 2 tbsp homemade taco seasoning
1/2 cup diced yellow or white onion, about 1/2 of a small onion
1 clove garlic, minced (or 1 tsp jarred)
1/2 cup salsa or diced tomatoes with green chiles (Rotel)
1 cup shredded cheddar or Mexican blend cheese
8 large refrigerated biscuit dough rounds (one 7.5 to 8 oz can) or 1 tube crescent roll dough, about 8 pieces
1/2 cup canned black beans, drained and rinsed, optional
1/4 cup canned corn, drained, optional
1 large egg, beaten, for egg wash, optional
Cooking spray or 1 tbsp vegetable oil for air fryer basket
Salt and black pepper, to taste
Fresh cilantro or sliced green onions for garnish, optional
Sour cream, guacamole and extra salsa for serving, optional

Directions

Brown the ground beef or turkey in a skillet over medium-high heat, breaking it up, then add the diced onion and minced garlic and cook till the onion softens; drain excess fat if needed.
Sprinkle in the taco seasoning, stir well, then add the salsa or Rotel, drained black beans and corn if using, and simmer 2 to 3 minutes until thickened; taste and season with salt and pepper.
Remove the skillet from the heat and stir in about 3/4 of the shredded cheese so the filling is cheesy, let it cool for 5 minutes or more so it wont steam the dough and make it soggy.
Preheat the air fryer to 375°F (190°C) while the filling cools.
On a clean surface flatten each biscuit round or crescent piece into a roughly 4 to 5 inch circle, press seams together if using crescent dough so it won't split.
Place about 2 to 3 tablespoons of the cooled meat mixture in the center of each dough round (dont overfill), top with a little of the reserved cheese, then gather and pinch the edges tightly to seal into a ball.
Brush each ball with the beaten egg if using or lightly brush with oil, spray the air fryer basket with cooking spray or wipe with 1 tbsp oil, then place the bombs seam-side down in a single layer leaving space between them.
Air fry at 375°F (190°C) for about 8 to 10 minutes, flip halfway if your air fryer browns unevenly, cook until golden brown and cooked through.
Let the taco bombs rest 2 to 3 minutes (filling will be molten hot), then garnish with chopped cilantro or sliced green onions and serve with sour cream, guacamole and extra salsa.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.