Loaded Taco Pizza Bombs with Queso Drizzle
These explosively delicious and ridiculously easy Loaded Taco Pizza Bombs combine beloved pizza and taco flavors into one glorious, bite-sized explosion, finished with a creamy, dreamy queso drizzle. Perfect for parties, game day, or any time you need a crowd-pleasing snack.
Equipment
- Large skillet
- Baking sheet
- Cutting board
- Parchment paper (optional)
Ingredients
- 1 package refrigerated pizza dough
- 1 lb ground beef lean or regular; ground chicken or turkey also works
- 1 packet taco seasoning your favorite brand
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup diced tomatoes
- ½ cup diced onions
- ½ cup sliced black olives optional
- ¼ cup sliced jalapeños optional, adjust to spice preference
- 1 cup queso cheese sauce
- Fresh cilantro for garnish
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large skillet, brown your ground beef over medium heat. Once cooked through, drain any excess fat. Stir in the taco seasoning according to the package directions.
- Step 3: Lightly flour a clean surface. Roll out the refrigerated pizza dough and cut it into roughly 4-inch squares.
- Step 4: Place a spoonful of the seasoned beef mixture in the center of each dough square. Pile on shredded cheddar cheese, mozzarella cheese, diced tomatoes, onions, black olives, and jalapeños (if using).
- Step 5: Carefully gather the corners of the dough over the filling and pinch them firmly together to create a sealed ball, ensuring no gaps.
- Step 6: Arrange the sealed pizza bombs on a baking sheet. Bake for 15-20 minutes, or until golden brown and puffy.
- Step 7: While the bombs bake, warm up the queso cheese sauce on the stovetop or in the microwave. Once the bombs are out of the oven, drizzle generously with warm queso. Garnish with fresh cilantro and serve immediately.
Notes
Substitutions & Additions: Easily swap ground beef for ground chicken, turkey, or crumbled plant-based meat. For vegetarian bombs, use seasoned black beans or refried beans. Experiment with other cheeses like Monterey Jack or Pepper Jack. Add diced bell peppers, corn kernels, or green chilies for extra veggies. A tiny dollop of sour cream or guacamole inside before sealing can add a creamy burst. Serve with salsa, hot sauce, or a side of sour cream.
Tips for Success: Avoid overfilling to ensure easy sealing and prevent bursting. Pinch the dough corners tightly together. Line your baking sheet with parchment paper for non-stick baking and easy cleanup. You can cook the beef and dice veggies a day in advance for quicker assembly.
How to Store: Store leftover baked bombs in an airtight container in the refrigerator for up to 2-3 days, keeping the queso separate. To freeze baked bombs, let them cool completely, freeze in a single layer until solid, then transfer to a freezer-safe bag for 1-2 months. Reheat from frozen at 350°F (175°C) for 20-25 minutes. Unbaked bombs can also be frozen; assemble, freeze solid, then store in a freezer bag. Bake frozen unbaked bombs at 375°F (190°C) for 25-30 minutes.