Rotel Biscuit Bombs

Ingredients

• 1 tablespoon oil

• 1/2 cup chopped white onion

• 1/2 lb ground sirloin

• 1 tablespoons low sodium taco seasoning, plus more for garnish

• 1/2 (10-ounce) can diced tomatoes with green chiles  (such as RO*TEL®)

• 4 ounces processed American cheese (such as Velveeta®), cut into large chunks

• 2 (16.3-ounce) cans refrigerated biscuits, cold

• 4 tablespoons unsalted butter, melted

• taco sauce for dipping (optional)

Description

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. 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. Preheat the oven to 350 degrees F (175 degrees C). Grease 2 12-cup muffin tins.

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

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

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

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.