Name: Loaded Taco Pizza Bombs with Queso Drizzle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 package refrigerated pizza dough; 1 lb ground beef; 1 packet taco seasoning; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 1/2 cup diced tomatoes; 1/2 cup diced onions; 1/2 cup sliced black olives; 1/4 cup sliced jalapeños; 1 cup queso cheese sauce, warmed; Fresh cilantro, for garnish

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These Loaded Taco Pizza Bombs with Queso Drizzle are a crave-worthy fusion of taco night and pizza party all rolled into one. Perfectly golden dough stuffed with seasoned beef, melty cheese, and all your favorite toppings—finished with a rich queso drizzle and a sprinkle of fresh cilantro. Whether it’s for a game day, family night, or a fun dinner, these little bombs bring big flavor.

Loaded Taco Pizza Bombs with Queso Drizzle

Why You’ll Love This Recipe

I love how these taco pizza bombs deliver the best of both worlds—crispy pizza dough on the outside and a fully-loaded taco filling on the inside. They’re easy to make, easy to serve, and always a hit. I can customize them with different fillings, and they’re super fun to dip. Plus, that warm queso drizzle at the end takes them over the top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 package refrigerated pizza dough
1 lb ground beef
1 packet taco seasoning
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup diced tomatoes
½ cup diced onions
½ cup sliced black olives
¼ cup sliced jalapeños
1 cup queso cheese sauce
Fresh cilantro for garnish

Directions

Preheat the oven to 375°F (190°C).
In a skillet over medium heat, I cook the ground beef until browned, then drain the excess fat. I stir in the taco seasoning and cook according to the package instructions.
I roll out the pizza dough on a floured surface and cut it into 4-inch squares.
In the center of each square, I place a spoonful of the seasoned beef, both cheeses, diced tomatoes, onions, olives, and jalapeños.
I fold the dough over the filling and pinch the edges to seal into a tight ball.
I arrange the bombs seam-side down on a baking sheet and bake them for 15–20 minutes until golden brown.
While they bake, I warm the queso cheese sauce.
Once out of the oven, I drizzle the warm queso over the bombs and sprinkle fresh cilantro on top.

Servings and timing

This recipe makes about 12 taco pizza bombs. I usually plan for 2–3 per person depending on the occasion. Prep time takes around 20 minutes, and baking time is about 15–20 minutes. Altogether, it’s ready in under 45 minutes.

Variations

Protein Swap: I sometimes use ground turkey or shredded chicken for a lighter or different flavor profile.
Spice Level: For more heat, I add extra jalapeños or a pinch of chili flakes to the beef mixture.
Vegetarian: I skip the meat and load them with black beans, corn, and extra veggies.
Cheese Lovers: I add a cube of cream cheese inside each bomb for an extra creamy bite.
Taco Toppings: I’ve tried topping with sour cream, salsa, or avocado slices after baking—they’re delicious additions.

storage/reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven at 350°F for 10 minutes to keep the crust crispy. The microwave works in a pinch, but I find the texture is best when reheated in the oven or air fryer.

FAQs

How do I keep the pizza bombs from opening while baking?

I make sure to pinch the dough tightly and place the seam-side down on the baking sheet. If needed, I wet the edges of the dough slightly to help seal them better.

Can I make these ahead of time?

Yes, I prep them ahead, place them on a baking sheet, cover, and refrigerate until ready to bake. I just add a couple extra minutes to the baking time if they go straight from the fridge to the oven.

What kind of queso should I use?

I use store-bought queso for convenience, but I’ve also made my own with Velveeta and green chilies for a homemade touch.

Can I freeze them?

Absolutely. I bake them first, let them cool completely, then freeze in a single layer. When I reheat, I bake at 375°F for about 15 minutes from frozen.

What sides go well with these?

I like serving them with a simple salad, tortilla chips with salsa or guacamole, or even Mexican street corn for a full meal.

Conclusion

Loaded Taco Pizza Bombs with Queso Drizzle are the kind of recipe I turn to when I want something comforting, easy, and guaranteed to satisfy. They’re packed with flavor, endlessly customizable, and fun to make. Whether for a party or a cozy night in, I know these will disappear fast.