Loaded Taco Pizza Bombs With Queso Drizzle

Here’s a short description of what these are all about: I take pizza dough and stuff it with a flavorful taco filling, then bake until golden and finish with a creamy queso drizzle. The result is a handheld, explosive bite of taco, cheese, and sauce.

Why You’ll Love This Recipe

I adore this because it blends the best of tacos and pizza into one fun, portable snack. Every “bomb” bursts with seasoned beef, melty cheese, and zesty toppings. The queso drizzle adds richness and creaminess, while the fresh cilantro brightens everything. They’re perfect for game days, parties, or anytime you want something indulgent and shareable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package refrigerated pizza dough

• 1 lb ground beef

• 1 packet taco seasoning

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• ½ cup diced tomatoes

• ½ cup diced onions

• ½ cup sliced black olives

• ¼ cup sliced jalapeños

• 1 cup queso cheese sauce

• Fresh cilantro for garnish

Directions

1. Preheat the oven to 375 °F (190 °C).

2. In a skillet over medium heat, I cook the ground beef until browned. I drain off any excess fat, then stir in the taco seasoning (with any recommended liquid) so the beef gets well coated.

3. On a floured surface, I roll out the pizza dough and cut it into about 4‑inch squares (or adjust size to your preference).

4. For each dough square, I place a spoonful of the taco beef mixture in the center, then top with cheddar, mozzarella, diced tomatoes, onions, black olives, and jalapeños.

5. I fold the corners or edges over and pinch securely to seal each “bomb,” making sure no filling leaks out.

6. I arrange the sealed bombs on a baking sheet (lined or lightly greased) with some space between them, and bake for 15 to 20 minutes, or until they’re golden brown and cooked through.

7. While the bombs bake, I warm the queso cheese sauce.

8. When they’re done, I remove the bombs, drizzle them generously with the warm queso, and garnish with fresh cilantro. Then I serve them warm and enjoy the explosion of flavors.

Servings And Timing

• Serves: about 8–12 bombs (depending on how many squares the dough yields)

• Prep Time: ~10 minutes (excluding dough handling)

• Baking Time: 15–20 minutes

• Total Time: ~25 to 30 minutes

Variations

• I sometimes use ground turkey, chicken, or even plant-based meat in place of beef.

• I swap or add other toppings like corn kernels, diced bell peppers, or pickled onions.

• For extra heat, I include chopped fresh chilies or cayenne pepper in the filling.

• I dab a little salsa or hot sauce inside before sealing for an extra kick.

• I experiment with different cheeses—pepper jack, smoked cheddar, or a Mexican blend all work well.

• For a crispier crust, I brush the exterior of each bomb with a little olive oil or melted butter before baking.

Storage/Reheating

I store any leftover pizza bombs in an airtight container in the refrigerator for up to 2 days. To reheat, I place them on a baking sheet and warm them in a 350 °F (175 °C) oven for 8–10 minutes, or until hot and the exterior is crisp again. I avoid microwaving if possible, because the dough can turn soggy. I keep extra warmed queso separate and drizzle it just before serving leftovers.

FAQs

Will the dough get soggy with all the fillings?

If I pack too much moisture-laden fillings (like tomatoes or salsa), it can release liquid. To reduce sogginess, I drain excess liquid from tomatoes and beef, and avoid overfilling each bomb.

Can I make these ahead and bake later?

Yes — I can assemble and refrigerate the bombs (covered) for a few hours ahead, then bake them just before serving. Alternatively, I freeze them unbaked and bake directly from frozen, adding a few extra minutes of baking time.

Can I use homemade pizza dough instead of refrigerated?

Certainly. Any pizza dough recipe works. I roll and cut it the same way and proceed with stuffing and baking.

What if the bombs don’t seal properly and leak?

If a bomb leaks, I trap the filling inside by pinching firmly or folding under. Also, chilling the sealed bombs for a few minutes before baking helps them hold shape better.

Can I omit the queso drizzle?

Yes — they’re still delicious without it. But I find the queso adds a creamy, rich contrast to the crisp dough and spicy filling, elevating each bite.

Conclusion

Loaded Taco Pizza Bombs with Queso Drizzle are a fun, flavorful fusion of pizza and tacos I love making. They’re customizable, shareable, and full of bold flavors in each bite. I hope you’ll try them and maybe even remix the fillings to your taste. Let me know how yours turn out!