This Cheesy Taco Bombs Skillet is a deliciously cheesy party appetizer or game day snack that everyone will love!
Remember when I shared these Cheesy Taco Sticks? Well, I had a some extra taco meat and a can of Pillsbury biscuits in my fridge and wanted to make another fun snack.
That’s when these little Taco Bombs were born!
All you need to do is flatten out a biscuit, pile on some taco meat and a little cheese.
I had some cheddar cheese sticks in my fridge so I used those, but shredded cheddar would work just as good!
You could even add a little sliced jalapeño in each one for some extra taco flair! Since I was serving these to my kids I went ahead and kept them simple.
Roll up the biscuit so it’s enclosing the meat and cheese, then pinch the seams closed.
Place them seam side down in a lightly buttered skillet and then brush the tops with some garlic and cilantro infused melted butter.
Two small tubes of biscuits was perfect for this 10″ skillet, leaving a small spot in the middle open for your favorite taco dip.
I paired these with salsa, sour cream and a those pickled jalapeños for me!
The insides are filled with gooey cheese and tender taco meat, while the outside is crisp, buttery and delicious!
I couldn’t keep my hands off of these ones!
Make these cheesy bombs for your next gathering!
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Cheesy Taco Bombs Skillet
Ingredients
- 2 Pillsbury Biscuits, 7.5oz tubes
- 1 1/2 cups leftover taco meat, cooled*
- 5 cheddar cheese sticks, cut into 1 inch pieces (20 total)
- 2 tbsp butter, melted
- 1/2 tsp garlic powder
- 1 tsp cilantro
Instructions
- Preheat oven to 425 degrees F. Lightly grease a 10" skillet and set aside.
- Press each biscuit flat, and top with a small portion of the taco meat and piece of cheese. Fold the biscuit over and pinch the seams, creating a small ball. Place the ball seam side down in the skillet. Repeat with the remaining balls, leaving a little space between each ball.
- Combine the melted butter, garlic powder and cilantro in a small dish then brush the tops of the balls with the butter. Bake for 10 to 12 minutes, or until tops are golden brown. Sprinkle with extra cilantro if desired and serve with your favorite taco toppings. Enjoy!
Notes
Nutrition
4-Ingredient Pecan Balls
Dianna
Could you just make these on a parchment lined cookie sheet if you wanted a larger batch???
Shawn
Yes, definitely!
Armida
What kind of dipping sauce did you serve with them?
Beverly
My kids love them and they are super easy to make
Shawn
Fantastic! I’m so glad you guys enjoyed them!
Jamie Croteau
Quick easy and big hit with the kids!
Shawn
Awesome! I’m so glad you enjoyed them!
Corina
This recipe isnt well thought out at all. The top is super dry and the sides and bottoms of the buns are still raw. Everyone got mildly sick from it and the texture was awful.
Jessica
The temperature these cook at leave the sides of the dough raw, but the top VERY done.
Brenda
Made these over the weekend and they were an instant hit! So easy too! Thanks!
Jenna
We’ve got some leftover taco meat in the fridge from last night, and I was looking for something to do it with that’s not just tacos again. This looks great! My family will love this!
Shawn
I hope you enjoy them Jenna! 🙂
Kari Ann
These look delicious!! You had me at garlic and cilantro infused melted butter! I LOVE cilantro!