Photo of Taco Bombs by WW

Taco Bombs

7 - 9
PersonalPoints™ per serving
Total Time
46 min
26 min
20 min
Your family will flip for these beef-and-cheese stuffed buns. The meat mixture is flavored with cumin and chili powder, moistened with fresh salsa, and bolstered by fresh corn and scallions. Once the dough is filled and shaped, it’s topped with a little bit of shredded cheese and an optional jalapeño slice for an irresistible crust and a little extra heat. Serve with extra salsa for dunking and a side of sautéed zucchini (cooked in a nonstick skillet with cooking spray).


Cooking spray

5 spray(s)

Uncooked extra lean ground beef 96 % lean 4% fat

8 oz

Chili powder

1 tsp(s)

Ground cumin

½ tsp(s)

Table salt

¼ tsp(s)

Garlic powder

½ tsp(s)

Canned corn kernels

1 cup(s)

Uncooked scallion(s)

1 cup(s), chopped

Fat free salsa

1 cup(s), divided

White self-rising flour

1½ cup(s)

Plain fat free Greek yogurt

1 cup(s)

50% reduced fat sharp cheddar cheese

3 oz

Raw egg(s)

1 large, lightly beaten

Pickled jalapeno peppers

8 slice(s)


  1. Heat a medium nonstick skillet over medium-high heat. Spray pan with cooking spray and add beef, chili powder, cumin, garlic powder, and salt. Cook, stirring to crumble beef, until beef is cooked through, about 3 minutes. Stir in corn, scallions, and ½ cup salsa. Cook 2 minutes or until any liquid has evaporated. Remove from heat and cool slightly.
  2. Preheat oven to 425°F. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
  3. Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 8 equal pieces. Roll each piece of dough into a 5-inch circle. Arrange 1 Tbsp cheese in middle of each dough circle. Top with 1/4 cup beef mixture. Pull edges of dough up and over filling and pinch edges to seal. (If dough tears, simply pinch it back together.)
  4. Arrange dough balls, seam side down, on a baking sheet lined with parchment paper. Brush dough balls with egg, and sprinkle evenly with remaining ¼ cup cheese. Top each with 1 jalapeño slice, if desired. Bake at 425°F until lightly browned, about 15 minutes. Serve with remaining ½ cup salsa.
  5. Serving size: 2 taco bombs and 2 tablespoons salsa