Cook the taco meat:

In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease.

Stir in taco seasoning and water. Simmer for 3–4 minutes until thickened. Remove from heat and let cool slightly.

Assemble the bombs:

Flatten each biscuit into a 4- to 5-inch round.

Place about 1–2 tablespoons of taco meat in the center of each biscuit.

Sprinkle a generous pinch of shredded cheese on top.

Fold the dough up and around the filling, pinching the edges tightly to seal into a ball.

Brush with egg wash:

Lightly brush each sealed ball with the beaten egg for a golden finish.

Air fry:

Preheat air fryer to 350°F (175°C).

Spray basket with non-stick spray and place bombs seam-side down, leaving space between each.

Air fry for 8–10 minutes, or until golden brown and puffed.

Serve:

Let cool slightly, then serve warm with sour cream, salsa, or guacamole for dipping.

Tips & Variations:

Make it spicy: Add diced jalapeños or a pinch of cayenne to the meat mix.

Vegetarian version: Use black beans or meatless crumbles in place of beef.

Extra cheesy: Add a small cube of cheddar or pepper jack inside for a gooey center.

Oven option: No air fryer? Bake at 375°F (190°C) for 12–15 minutes until golden.