Beef Meximelt Cheesy Taco
Beefy cheesy taco bombs are biscuit dough pockets filled with seasoned beef and cheddar, brushed with garlic-parmesan butter, and baked until golden—great for parties or quick meals.
Ingredients
Filling
- 454 g ground beef
- Salt & freshly ground black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- 15 ml Worcestershire sauce
- 120 g shredded cheddar or mozzarella
- Optional: cooked crispy bacon sliced pickles, or caramelized onions
Dough Wrapper
- 1 tube refrigerated biscuit or pizza dough cut into 8–12 portions and flattened to 10 cm rounds
Topping
- 28 g melted butter
- 5 g minced garlic or 2 g garlic powder
- 16 g freshly grated Parmesan
- Optional: chopped parsley for garnish
Instructions
- Step 1: Cook beef in a skillet until browned. Drain, season, and mix in cheddar cheese.
- Step 2: Flatten dough into 10 cm rounds. Add 1–2 tbsp beef mix, pinch edges to seal, and roll into balls.
- Step 3: Brush with garlic butter, sprinkle with Parmesan.
- Step 4: Bake at 190°C for 15–18 minutes until golden.
- Step 5: Brush with more garlic butter, garnish with parsley, and serve warm with dipping sauces.