Rotel Biscuit Bombs

Rotel Biscuit Bombs

Rotel Biscuit Bombs are a culinary treat that can spice up any meal with their bold flavours and satisfying texture. They combine the comfort of biscuits with the spicy kick of Rotel tomatoes to create a unique and comforting dish.


  • 1 tablespoon oil
  • 1/2 cup chopped white onion
  • 1/2 pound ground sirloin
  • 1 tablespoon low-sodium taco seasoning, plus extra for garnish
  • 1/2 (10 ounce) can diced tomatoes with green chiles
  • 4 ounces processed American cheese, cut into large chunks
  • 2 16.3-ounce cans refrigerated biscuits, cold
  • 4 tablespoons unsalted butter, melted
  • Taco sauce for dipping (optional)

Method of preparation:

Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

Heat the oil in a frying pan over medium heat. Add the chopped onion and cook until translucent.

Add the ground sirloin to the pan and cook until browned. Pour off any excess fat.

Stir in the taco seasoning and diced tomatoes with green chiles. Cook for a few minutes until well combined.

Reduce the heat and add the chunks of American cheese. Stir until the cheese is melted and the mixture is smooth.

Separate the cold biscuits and flatten each into a round shape.

Place a spoonful of meat mixture in the centre of each cookie.

Fold the edges of the pastry over the filling and press together to form a ‘bomb’.

Place the cookie bombs on the prepared baking tray.

Brush each cookie with melted butter and sprinkle with a little more taco seasoning to garnish.

Bake in the preheated oven for 10-15 minutes or until golden brown.

Serve warm with taco sauce for dipping if desired.

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