Muffin Tin Taco Bombs
Who loves tacos? I can only assume that anyone reading this is shouting a resounding yes because the love of tacos is universal. Our Muffin Tin Taco Bombs don’t feature any tortillas, but they do give you a total taco experience in doughy pocket form. They’re beefy and cheesy and make for a seriously irresistible appetizer, which is great news, because any time you can squeeze another opportunity for tacos into your day it’s a win.
Why You’ll Love This Recipe
These Muffin Tin Taco Bombs are a delightful twist on traditional tacos. They’re perfect for parties, game days, or any occasion where you want a fun and portable snack. The combination of seasoned beef, creamy cheese, and a hint of salsa all wrapped in a soft dough makes them a hit for both kids and adults.
Kitchen Equipment You’ll Need
- 12-cup muffin tin
- Medium skillet
- Medium bowl
- Rolling pin (optional)
- Nonstick spray or butter for greasing
Ingredients
- 1 lb pizza dough, at room temperature
- 1 lb ground beef
- 1 packet taco seasoning
- 8 oz cream cheese, at room temperature
- 1/2 cup salsa
- 1 cup cheddar cheese, grated
- 2 tablespoons butter, melted
Step-by-Step Instructions
- Preheat your oven to 375°F and grease a 12-cup muffin tin with butter or nonstick spray. Set aside.
- In a medium skillet over medium heat, cook the ground beef until it is no longer pink. Drain if necessary, then add the taco seasoning and follow the packet instructions. Set aside.
- In a medium bowl, beat the cream cheese until it is nearly fluffy. Add the salsa and mix to combine. Set aside.
- Divide the pizza dough into 12 equal portions. Roll each piece into a ball, then use your fingers to flatten and stretch it into a 4-inch circle. Repeat with the remaining dough.
- Place some of the cream cheese mixture in the center of each dough round, and top with some of the ground beef and cheddar cheese. It’s okay if you have leftover filling.
- Fold the edges of the dough up and around the filling, then pinch together to form a bundle. Place each bundle seam side down in the muffin tin and brush with melted butter.
- Bake until golden brown, about 15-20 minutes. Let them cool until they’re easy to handle. Serve with sour cream and enjoy!
Tips for Success
Make sure your pizza dough is at room temperature; it will be easier to work with. If the dough springs back while rolling, let it rest for a few minutes before trying again. Don’t overfill the dough circles, as this can make them difficult to seal.
Additional Tips and Variations
Feel free to experiment with different fillings. You can add black beans, corn, or even swap the ground beef for chicken or turkey. For a spicier kick, include jalapeños or a dash of hot sauce in the filling mixture.
Nutritional Highlights (Per Serving)
Each Muffin Tin Taco Bomb is approximately 250 calories, with 15g of protein, 20g of carbohydrates, and 12g of fat. These values are estimates and can vary based on the specific ingredients used.
Frequently Asked Questions (FAQ)
Can I make these ahead of time? Yes, you can prepare them and refrigerate them unbaked for up to 24 hours. Bake them just before serving for the best taste.
Can I freeze them? Absolutely! Once baked, let them cool completely, then freeze in an airtight container. Reheat in the oven before serving.
What can I serve with these taco bombs? They pair well with sour cream, guacamole, or a fresh salsa dip.
Conclusion
These Muffin Tin Taco Bombs are a fun and flavorful way to enjoy all the deliciousness of tacos in a convenient, bite-sized form. I hope you give this recipe a try and that it becomes a favorite in your home. If you do make them, please share your experience and any variations you tried in the comments below!
