Air Fryer Cheesy Taco Bombs (Printer-Friendly Version)
Crispy golden pockets stuffed with seasoned beef, cheddar, and salsa, cooked quickly in an air fryer.
# Required Ingredients:
→ Dough
01 -
225 grams refrigerated crescent dough (1 can, 8 oz)
→ Filling
02 -
225 grams cooked ground beef, seasoned with taco seasoning
03 -
120 grams shredded cheese (cheddar or Mexican blend)
04 -
120 milliliters salsa
→ Cooking
05 -
Cooking spray for air fryer basket
→ Optional toppings
06 -
Sour cream
07 -
Guacamole
08 -
Jalapeños
# Step-by-Step Instructions:
01 -
Set air fryer to 190°C and allow it to preheat for a few minutes for even cooking and a crispy crust.
02 -
Open crescent dough can and separate into triangles. Lay them flat on a clean surface ready for filling.
03 -
In a mixing bowl, stir together cooked ground beef, shredded cheese, and salsa until fully integrated.
04 -
Place approximately one tablespoon of filling at the wide end of each dough triangle, avoiding overfilling to prevent leaks.
05 -
Roll each triangle from the wide end toward the point, enclosing the filling completely, and pinch edges firmly to seal.
06 -
Lightly spray the basket with cooking spray to prevent sticking. Arrange taco bombs in a single layer with space around each for air circulation.
07 -
Air fry at 190°C for 10 to 12 minutes, flipping halfway through, until golden brown and crispy.
08 -
Remove from air fryer, let cool slightly, then serve warm with optional toppings like sour cream, guacamole, or jalapeños.
# Handy Cooking Tips:
01 -
Preheating the air fryer and sealing edges securely are key to achieving crispy, leak-free taco bombs.