For these yummy appetizers, biscuit dough is filled with ground beef, rotel tomatoes, and cheese. A great bite that hits all the spots.
Ingredients
- oil: 1 Tbsp
- white onion: 0.5 cup (chopped)
- lb ground sirloin: 0.5 piece
- low sodium taco seasoning: 1 Tbsp (for garnish)
- (10-ounce) can diced tomatoes with green Chilis (such as RO*TEL®): 0.5 piece
- ounces processed American cheese (such as Velveeta®): 4 piece (cut into large chunks)
- (16.3-ounce) cans refrigerated biscuits: 2 piece (cold)
- unsalted butter: 4 Tbsp (melted)
- taco sauce for dipping: (optional)
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring constantly, about 1 minute. Add ground beef and cook, stirring, until browned and crumbly, 5 to 7 minutes. Stir in taco seasoning and cook for 1 minute. Mix in tomatoes and reduce heat to medium-low.
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Cook, stirring constantly, until mixture comes to a simmer. Cook for 3 minutes and reduce heat to low. Add in cheese and stir until melted and fully combined. Remove from heat and let cool completely.
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Preheat the oven to 350 degrees F (175 degrees C). Grease 2 12-cup muffin tins.
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Roll out biscuits, 1 at a time, into 4-inch circles. Spoon about 1 tablespoon of filling onto the center of each circle.
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Bring dough up around the filling, pinching it together to seal the bottom. Work your way around until the filling is fully encased in the biscuit bomb.
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Place each biscuit bomb seam side down into prepared muffin tins.
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Brush each biscuit bomb with melted butter and sprinkle with taco seasoning.
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Bake in the preheated oven, rotating once halfway through, until deep golden brown, about 20 to 25 minutes.
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Rest biscuit bombs on a cooling rack for 15 minutes before eating. Serve on their own or with taco sauce on the side for dipping.
