Rotel Biscuit Bombs Recipe

Cook Time: 35 minutes

Ingredients

• 1 tablespoon oil
• 1/2 cup chopped white onion
• 1/2 pound ground sirloin
• 1 tablespoon 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-ounce) cans refrigerated biscuits (such as Pillsbury Grands!), cold
• 4 tablespoons unsalted butter, melted
• Taco sauce for dipping (optional)

Directions

1. Heat oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring frequently, for about 1 minute until softened.
2. Add ground beef to the skillet and cook, stirring occasionally, for 5 to 7 minutes, until browned and crumbly.
3. Stir in the taco seasoning and cook for an additional minute, allowing the flavors to meld.
4. Mix in diced tomatoes with green chiles and reduce heat to medium-low. Stir constantly and allow the mixture to simmer for 3 minutes.
5. Lower the heat further and add the cheese chunks. Stir until the cheese is fully melted and incorporated into the mixture. Remove from heat and allow the filling to cool completely.
6. Preheat the oven to 350F (175C). Grease two 12-cup muffin tins to prepare for baking.
7. Roll out each biscuit individually into a 4-inch circle. Place about 1 tablespoon of the cooled taco filling into the center of each biscuit circle.
8. Fold the edges of the dough up around the filling, pinching the dough together to seal the bottom. Continue until the filling is completely enclosed by the biscuit dough.
9. Place each biscuit bomb seam side down into the prepared muffin tin. Brush each one with the melted butter and sprinkle with extra taco seasoning for added flavor.
10. Bake in the preheated oven, rotating the muffin tins halfway through the cooking time, for 20 to 25 minutes or until the biscuit bombs are deep golden brown.
11. Once baked, let the biscuit bombs cool on a rack for 15 minutes before serving. They can be enjoyed on their own or paired with taco sauce for dipping.

Nutrition Facts (per serving):

• Calories: 230
• Total Fat: 9g (11% Daily Value)
• Saturated Fat: 4g (19% Daily Value)
• Cholesterol: 26mg (9% Daily Value)
• Sodium: 651mg (28% Daily Value)
• Total Carbohydrate: 29g (11% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Total Sugars: 3g
• Protein: 9g (18% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 116mg (9% Daily Value)
• Iron: 2mg (11% Daily Value)
• Potassium: 104mg (2% Daily Value)

Servings Per Recipe: 16

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Rotel Biscuit Bombs

Rotel Biscuit Bombs have become a beloved appetizer in American kitchens, particularly in the South and Midwest. Their origins are relatively modern, emerging in the late 20th century as home cooks sought easy-to-make, crowd-pleasing snacks. Combining the convenience of refrigerated biscuits with the bold flavors of Rotel tomatoes and taco seasoning, this dish exemplifies the fusion of quick-prep convenience foods with Tex-Mex-inspired flavors. While not rooted in centuries-old culinary tradition, Rotel Biscuit Bombs reflect the creative adaptation of Southern comfort cooking for busy families and casual gatherings.

Regional Variations

Though the recipe is popular nationwide, it is especially celebrated in Texas and surrounding states, where the combination of ground beef, cheese, and mildly spicy tomatoes resonates with local palates. In some regions, cooks may substitute different cheeses, such as cheddar or pepper jack, to enhance the spiciness. Others may add extra vegetables like bell peppers or jalapeos to customize the filling. The flexibility of the dish allows it to fit regional tastes, making it a staple at potlucks, tailgates, and holiday parties across the American South.

What Sets It Apart from Similar Dishes

Rotel Biscuit Bombs distinguish themselves from other stuffed pastry dishes, such as pigs in a blanket or calzones, through their unique flavor profile and use of Rotel tomatoes with green chiles. The combination of melted American cheese and taco-seasoned beef gives these biscuit bombs a creamy, slightly spicy interior that contrasts with the fluffy exterior of the biscuit dough. Unlike traditional calzones or empanadas, the focus is on bite-sized portions that are easy to serve as finger food, making them ideal for casual entertaining.

Typical Serving Occasions

These biscuit bombs are most often served as appetizers or snack foods. They are popular at parties, game-day gatherings, and potlucks, where their convenient portion size and bold flavors make them crowd-pleasers. They can be enjoyed warm, straight from the oven, or paired with dipping sauces such as taco sauce, salsa, or sour cream. Some households even serve them as part of a brunch spread, taking advantage of the versatile biscuit base and savory filling.

Fun and Interesting Facts

• The dish owes its name to the bomb of flavor encased within a simple biscuit, highlighting both its surprise element and portable size.
• Rotel tomatoes, a key ingredient, were invented in the 1940s in Texas and are now a pantry staple in Southern cooking.
• Despite their rich flavor, Rotel Biscuit Bombs can be frozen and reheated, making them a practical option for meal prep or last-minute entertaining.
• The recipe has inspired creative variations, including vegetarian versions using beans or mushrooms and extra-cheesy versions that cater to indulgent tastes.
• They are sometimes humorously referred to as Tex-Mex surprise biscuits because the filling bursts with flavor once bitten into.

FAQ about Rotel Biscuit Bombs Recipe

Comments