Ingredients
- 1 can (8 oz) refrigerated crescent dough
- 1 cup cooked ground beef (seasoned with taco seasoning)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup salsa
- Cooking spray
- Optional: sour cream
- Optional: guacamole
- Optional: jalapeños
Instructions
- Preheat air fryer to 350°F (175°C).
- Unroll crescent dough and separate into 8 triangles.
- In a bowl, mix ground beef, cheese, and salsa until combined.
- Place about 1 tablespoon filling on each dough triangle.
- Roll from the wide end to the tip, tucking sides to seal.
- Lightly spray air fryer basket with cooking spray.
- Place taco bombs in a single layer, leaving space between them.
- Spray tops lightly with cooking spray.
- Air fry for 8–10 minutes until golden brown.
- Cool slightly before serving and enjoy with toppings.
Notes
- Seal edges tightly to prevent filling leakage.
- Do not overcrowd air fryer for even crisping.
- Use different cheeses for varied flavor.
- Store leftovers in refrigerator for up to 3 days.
- Reheat in air fryer for best texture.
- Freeze uncooked bombs for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Mexican-Inspired
- Diet: Halal
Nutrition
- Serving Size: 2 taco bombs
- Calories: 260
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 35 mg
