Rotel Biscuit Bombs

1. 1

   Heat oil in a large skillet over medium-high heat. Add the onion and cook, stirring constantly, for about 1 minute. Add the ground beef and cook, stirring, until browned and crumbly, 5 to 7 minutes. Stir in the taco seasoning and cook for 1 minute. Mix in the tomatoes and reduce the heat to medium-low.

2. 2

   Cook, stirring constantly, until the mixture reaches a simmer. Cook for 3 minutes, then reduce the heat to low. Add the cheese and stir until melted and fully combined. Remove from the heat and let it cool completely.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.

4. 4

   Roll out the biscuits, one at a time, into 4-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle.

5. 5

   Bring the dough up around the filling, pinching to seal the bottom. Continue around until the filling is completely enclosed in the biscuit bomb.

6. 6

   Place each biscuit bomb, seam side down, into the prepared muffin tins.

7. 7

   Brush each biscuit bomb with melted butter and sprinkle with taco seasoning.

8. 8

   Bake in the preheated oven, rotating once halfway through, until deep golden brown, about 20 to 25 minutes.

9. 9

   Let the biscuit bombs rest on a cooling rack for 15 minutes before eating. Serve on their own or with taco sauce on the side for dipping.

• Calories 140.01 kcal Moderate
• Protein 5.18 g Moderate
• Carbs 9.17 g Moderate
• Total Fat 9.14 g Moderate
• Saturated Fat 4.82 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 23.44 mg Moderate
• Sodium 341.01 mg Moderate
• Fiber 0.5 g Low Source
• Sugar 0.78 g Low Source
• Added Sugar 0.6 g Low Source
• Calcium 119.89 mg Low Source
• Iron 0.93 mg Low Source
• Potassium 63.68 mg Low Source
• Vitamin A 28.86 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅