Who doesn’t enjoy tacos? I can only assume that anybody reading this is yelling a resounding yes because everyone loves tacos. Our Muffin Tin Taco Bombs do not contain tortillas, but they do provide a complete taco experience in the form of a doughy pocket. They’re beefy and cheesy, and they’re incredibly addictive.
Who doesn’t enjoy tacos? I can only assume that anybody reading this is yelling a resounding yes because everyone loves tacos. Our Muffin Tin Taco Bombs do not contain tortillas, but they do provide a complete taco experience in the form of a doughy pocket. They’re meaty and cheesy and make for a pretty appealing appetizer, which is excellent news because any opportunity for tacos in your day is a win.
You don’t have to prepare any dough here if you don’t want to; a pound of pizza dough is required, but a store-bought option will suffice. Divide the dough into twelve rounds and fill each with ground beef cooked with taco seasoning, cheddar cheese, and a creamy cream cheese and salsa mixture.
INGREDIENTS
1 pound pizza dough, room temperature
1 pound ground beef
1 taco seasoning packet
8 ounces room temperature cream cheese
a half-cup salsa
1 cup grated cheddar cheese
2 teaspoons melted butter
PREPARATION
Preheat the oven to 375°F and butter or spray a 12-cup muffin tray with nonstick spray. Place aside.
Cook ground beef in a medium skillet over medium heat until no longer pink. Drain if necessary. Add taco seasoning packet and follow package directions. Place aside.
Cream cheese should be nearly frothy in a medium mixing dish. Mix in the salsa until well combined. Place aside.
Make 12 equal amounts of pizza dough. Working with one piece at a time, roll the dough into a ball, then flatten and stretch it into a 4-inch circular with your fingers. Rep with the remaining dough.
Fill the center of each dough round with some of the cream cheese mixture, then top with some of the ground beef and cheddar cheese. You may have some leftover filling, which is fine.
Fold the dough’s edges up and around the filling, then pinch them together to make a bundle. Brush the seam side of the muffins with melted butter.
Bake for 15-20 minutes, or until golden brown. Allow to cool until you can handle it. Enjoy with a dollop of sour cream!
