Beef Meximelt Cheesy Taco (Print)
Cheesy beef-filled dough bombs topped with garlic-parmesan butter for an irresistible Mexican-inspired bite.
# Ingredients:
→ Filling
01 -
454 g ground beef
02 -
Salt to taste
03 -
Freshly ground black pepper to taste
04 -
Garlic powder to taste
05 -
Onion powder to taste
06 -
15 ml Worcestershire sauce
07 -
120 g shredded cheddar cheese or mozzarella cheese
08 -
Optional cooked crispy bacon, sliced pickles, or caramelized onions
→ Dough Wrapper
09 -
1 tube refrigerated biscuit dough or pizza dough cut into 8–12 portions
→ Garlic Parmesan Topping
10 -
28 g butter, melted
11 -
5 g minced garlic or 2 g garlic powder
12 -
16 g freshly grated Parmesan cheese
13 -
Optional freshly chopped parsley for garnish
# Directions:
01 -
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat, then season with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Remove from heat and let cool completely. Fold in the shredded cheese until thoroughly combined.
02 -
Take each portion of dough and press into a 10 cm round. Place 1–2 tablespoons of the cooled beef mixture in the center. Carefully gather the edges and pinch to seal, encasing the filling completely. Roll gently into a smooth ball.
03 -
Arrange the filled dough balls seam-side down on a parchment lined baking sheet, spaced apart. Combine the melted butter with garlic, and brush generously over each dough ball. Sprinkle Parmesan cheese over the tops.
04 -
Preheat the oven to 190°C. Bake for 15–18 minutes or until the dough is golden brown and fully cooked through.
05 -
Once out of the oven, brush the warm bombs with any remaining garlic butter and garnish with chopped parsley if desired. Serve immediately with preferred dipping sauces such as ranch, garlic aioli, or spicy mayonnaise.
# Notes:
01 -
These savory beef bombs can be prepared ahead of time and refrigerated before baking. Simply add 2-3 minutes to the baking time if cooking from chilled.