I make these puffs ahead of time and keep them in the refrigerator until I’m ready to pop them in the air fryer. A helpful hint: Plain refrigerated biscuits seal together better than buttermilk types.
PREP: 15 MIN.
COOK: 10 MIN./BATCH
MAKES: 8 SERVINGS
- 1 lb. ground beef
- ½ cup chopped onion
- 1 envelope taco seasoning
- 2 tubes (16.3 oz. each) large refrigerated flaky biscuits
- 2 cups shredded cheddar cheese
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Cool slightly.
2. Preheat air fryer to 350°. Flatten half the biscuits into 4-in. circles. Spoon ¼ cup meat mixture onto each circle; sprinkle each with ¼ cup cheese. Flatten remaining biscuits; place over filling and pinch edges to seal tightly.
3. In batches, place puffs in a single layer on greased tray in air-fryer basket. Cook until golden brown and puffed, 10-15 minutes.
1 taco puff: 574 cal., 28g fat (13g sat. fat), 63mg chol., 1538mg sod., 55g carb. (9g sugars, 0 fiber), 23g pro.
AIR-FRYING TIP
Serve these puffs with sliced jalapenos, pico de gallo or any of your favorite taco toppings, such as shredded or crumbled cheese, lettuce, onions, bell peppers, avocado, cilantro, sour cream or salsa.
