Rotel Biscuit Bombs

Ingredients

• 1 tablespoon oil
• 0.5 cups chopped white onion
• 0.5 pounds ground sirloin
• 1 tablespoon low-sodium taco seasoning , plus more for garnish
• 0.5 diceds tomatoes with green chiles , 10-ounce
• 4 ounces merican cheese
• 2 cans refrigerated biscuits , 16 ounce
• 4 tablespoons unsalted butter , melted
• taco sauce for dipping , optional

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Bring dough up around the filling, pinching it together to seal the bottom. Work your way around until the filling is fully encased in the biscuit bomb.

6. 6

   Place each biscuit bomb seam side down into 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

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