Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or nonstick spray and set aside.

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.

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.

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.”

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.

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.