Crispy Taco Bombs
These crispy, flavor-packed taco bombs are an explosion of deliciousness! Filled with seasoned beef, melted cheese, and wrapped in a crunchy golden shell, they’re perfect for parties or a fun dinner idea.
Equipment
- Skillet
- Mixing bowls
- Deep Fryer or Heavy Pan
- Rolling Pin
Ingredients
Taco Bomb Filling
- 1 lb ground beef or ground chicken/turkey for a lighter version
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder adjust to taste
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup fresh cilantro chopped (optional)
Taco Bomb Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup warm water
- 2 tbsp vegetable oil
For Frying
- 2 cups vegetable oil for deep frying
For Serving
- sour cream
- salsa
- guacamole
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add diced onion and garlic, and sauté until soft and fragrant.
- Stir in cumin, paprika, chili powder, salt, and black pepper. Cook for another 2 minutes.
- Remove from heat and mix in shredded cheeses and cilantro. Let it cool.
- In a bowl, combine flour, baking powder, and salt.
- Gradually add warm water and oil, mixing until a dough forms.
- Knead the dough for about 5 minutes until smooth. Cover and let it rest for 10 minutes.
- Divide the dough into 12 equal portions. Roll each portion into a small circle.
- Place a spoonful of filling in the center of each dough circle.
- Carefully fold and pinch the edges together, forming a sealed ball.
- Heat oil in a deep pan to 350°F (175°C).
- Fry each taco bomb for 2-3 minutes until golden brown, flipping halfway.
- Remove and drain on paper towels.
- Serve hot with sour cream, salsa, or guacamole. Enjoy!
Notes
For a healthier version, bake at 375°F (190°C) for 20 minutes instead of frying. Air-fry at 375°F for 10-12 minutes, flipping halfway.