Some of the best recipes are born out of necessity—and this one started with a craving, a pack of pizza dough, and a little bit of weeknight creativity. I’d been looking for a way to enjoy all the flavor of tacos without the mess or the need to keep reheating leftovers. Enter: Muffin Tin Taco Bombs—the perfect handheld dinner, snack, or party appetizer that bakes up golden, gooey, and completely irresistible.
Made with tender pizza dough, spiced beef, creamy cheese, and all the taco fixings you love, these little bombs of flavor are easy to prep, hard to resist, and even better reheated the next day. Whether you’re feeding kids after school, hosting a casual game night, or meal prepping for the week, this recipe checks every box for comfort food made easy.
Why You’ll Love This Recipe
These taco bombs take all the best parts of taco night—cheesy, spicy, savory—and wrap them into soft, golden bites of joy. No utensils. No tortilla cracks. Just pure flavor.
- 15-minute prep, 15-minute bake
- Perfectly portioned for snacks or meals
- Freezer-friendly and kid-approved
- Minimal cleanup with muffin tin baking
- Easily customizable with different meats or toppings
They also travel well and reheat beautifully, making them great for packed lunches, potlucks, or weekday dinner solutions. The melted cheddar, the creamy filling, and that soft golden crust—it all comes together in one addictive bite.
Ingredients
Here’s everything you need to make 12 taco bombs:
- 1 lb pizza dough, at room temperature
- 1 lb ground beef
- 1 packet taco seasoning
- 8 oz cream cheese, softened
- ½ cup salsa
- 1 cup cheddar cheese, grated
- 2 tablespoons butter, melted
Optional for serving: sour cream, guacamole, diced tomatoes, chopped cilantro
Kitchen Tools You’ll Need
- 12-cup muffin tin
- Skillet or sauté pan
- Mixing bowls
- Rolling pin (optional but helpful)
- Pastry brush or spoon (for butter)
How to Make Muffin Tin Taco Bombs
Step 1: Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or nonstick spray and set aside.
Step 2: Cook the Ground Beef
In a medium skillet over medium heat, cook the ground beef until no longer pink. Drain any excess fat. Add the taco seasoning and water per the packet instructions. Simmer until thickened, then remove from heat and let it cool slightly.
Step 3: Make the Creamy Base
In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the salsa and stir to combine. This creamy layer balances the bold spices and adds richness to every bite.
Step 4: Prep the Dough
Divide the pizza dough into 12 equal pieces. Roll each one into a ball, then flatten into a 4-inch round using your hands or a rolling pin. This will be your “taco shell.”
Step 5: Fill and Seal
Place a spoonful of the cream cheese mixture in the center of each dough round. Top with a spoonful of taco beef and a sprinkle of cheddar cheese. Fold the edges up and over the filling, pinch to seal, and form a ball. Place each filled dough ball seam side down into the muffin tin.
Step 6: Butter and Bake
Brush the tops of each taco bomb with melted butter. Bake for 15–20 minutes, or until golden brown and puffed. Let cool for a few minutes before serving.
Recipe Tips and Variations
These are endlessly adaptable! Here’s how to change things up:
- Protein Swaps: Try ground turkey, shredded chicken, or black beans for a vegetarian version.
- Cheese Options: Pepper jack, Monterey jack, or a Mexican blend all melt beautifully.
- Spice Levels: Add jalapeños or chipotle powder for extra heat.
- Sauce Boost: Add a spoonful of enchilada sauce inside or serve with hot sauce on the side.
- Make It a Meal: Serve with a side of Spanish rice or a fresh green salad.
Make a double batch and freeze the extras—just pop them in a 350°F oven for 10–12 minutes to reheat.
Serving Suggestions
These taco bombs are perfect for:
- Weeknight dinners with kids
- Game-day or party appetizers
- Packed lunches or on-the-go snacks
- Brunch buffets with savory options
- Potluck dishes when you need a crowd-pleaser
Serve them with bowls of sour cream, guacamole, and chopped cilantro so everyone can top them their way.
How to Store Muffin Tin Taco Bombs
Let them cool completely before transferring to an airtight container. They’ll keep in the fridge for 3–4 days or can be frozen for up to 2 months. Reheat in the oven or toaster oven to maintain their crispness. Avoid microwaving unless you’re okay with softer dough.
For freezing, wrap each bomb individually in foil, then place in a zip-top freezer bag for easy grab-and-go meals.
Final Thoughts
Muffin Tin Taco Bombs are everything we love about comfort food—easy, flavorful, customizable, and just plain fun to eat. They’re proof that you don’t need a lot of time or fancy ingredients to make something that satisfies everyone at the table.
Whether you’re whipping these up on a busy weeknight or setting out a tray for a party, they’re guaranteed to disappear fast. They’ve become a staple in my kitchen not just because they’re delicious, but because they make dinner feel doable—even on the craziest days.
So next time taco night rolls around, ditch the shells and try these instead. I promise, they’ll become a regular in your rotation.
Muffin Tin Taco Bombs
Ingredients
- 1 lb pizza dough at room temperature
- 1 lb ground beef
- 1 packet taco seasoning
- 8 oz cream cheese softened
- ½ cup salsa
- 1 cup cheddar cheese grated
- 2 tablespoons butter melted
Optional for serving: sour cream, guacamole, diced tomatoes, chopped cilantro
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or nonstick spray and set aside.
Step 2: Cook the Ground Beef
- In a medium skillet over medium heat, cook the ground beef until no longer pink. Drain any excess fat. Add the taco seasoning and water per the packet instructions. Simmer until thickened, then remove from heat and let it cool slightly.
Step 3: Make the Creamy Base
- In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the salsa and stir to combine. This creamy layer balances the bold spices and adds richness to every bite.
Step 4: Prep the Dough
- Divide the pizza dough into 12 equal pieces. Roll each one into a ball, then flatten into a 4-inch round using your hands or a rolling pin. This will be your “taco shell.”
Step 5: Fill and Seal
- Place a spoonful of the cream cheese mixture in the center of each dough round. Top with a spoonful of taco beef and a sprinkle of cheddar cheese. Fold the edges up and over the filling, pinch to seal, and form a ball. Place each filled dough ball seam side down into the muffin tin.
Step 6: Butter and Bake
- Brush the tops of each taco bomb with melted butter. Bake for 15–20 minutes, or until golden brown and puffed. Let cool for a few minutes before serving.
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