I’m having a bucket load of fun in the galley today. Rockin’ to my tunes and making some boomin’ good Taco Bombs. I also joined the gym today. Commitment isn’t one of my strengths but a friend cornered me and didn’t give me a lot of room to wiggle out of it. It was SO early…and SO dark…and SO cold…but I must admit, after an hour of movement..I wouldn’t exactly call it a workout…I feel pretty darned good. And the deal is, if I don’t make it to the gym, I have to walk 10,000 steps…and prove it. She’s that kind of friend.
After a recent neighbourhood gathering another friend sent this recipe to me and I thought it was share worthy for my peeps. Although I have never followed the Weight Watchers program (of which this recipe is a part) I respect their success in helping individuals shed pounds…and shouldn’t we of advancing age pay attention to the benefits of shedding pounds?
Looking at the ingredients, I realized just how it could be altered for a variety of dietary life styles. When I consider recipes for this blog, the main criterion is simplicity of ingredients. Can this be reproduced in a tiny kitchen/boat galley/van/RV/camper? Oven or no oven? Can it be altered to allow for food restrictions…no face or a mother, vegetarian, gluten free, meat lover? This one has the possibilities of checking off all boxes. So I set on a path of re-producing this delightful dish as written ….and if it suits you weight watcher folks then consider this an added bonus.
The dough is just flour and yogurt basically and super simple with a very silky easy to use result. You could substitute your own pizza dough though or a ready-made commercial type. Using a meat replacement like rehydrated textured vegetable protein (TVP) would be simple instead of ground meat. Or ditch the meat altogether to make it entirely with vegetables. And by switching up regular cheese and yogurt with the vegan variety, you can have your plant-based bomb and eat it too. I’ll get into other options and replacements in a future post but for today I’m cooking it ‘as is’.
If you are interested in cutting back on but not cutting out meat completely why not try using half meat with chopped mushrooms. It’s a blenditarian thing. Yes, this is actually a thing and there is a movement afoot..blending is trending. I entered a contest several months ago and submitted my recipe for Blended Pigs in Blankets with Orange Cranberry Sauce and actually won (my recipe submission here). With my proceeds I purchased my much coveted pair of Blundstone boots. But I digress…
As I mentioned, the dough of this recipe is really easy to work with, all soft and pliable. It uses just self-rising flour which is basically flour with baking powder and salt already added (ratio of 1 1/2 tsp baking powder and 1/4 tsp salt for every cup of all-purpose flour) and yogurt.
For the first batch I made the bombs small enough to fit into my stove top Omnia oven and cooked them in two batches. Eight bombs…four for now and four to stash away for another lunch.
Add a simple side salad and serve with some extra salsa and a little guacamole and you are complete. Or make these ahead and take on the road or on the water and eat like little hand pies….satisfying my husband’s onboard safety rule: ‘one hand for the boat, one hand for you’.
Thanks a bunch Joan. Another winner recipe stashed away for safe keeping. Now I’m thinking I could do a series on other types of bombs…breakfast bombs…dessert bombs. What do you think will happen when I search the internet on ‘how to make a bomb’? Maybe not my most brilliant idea……and hopefully I’ll be back soon with another recipe for you….unless I’ve been carted away for bomb making that is.
Joan’s Taco Bombs
- Omnia stove top oven, with rack and parchment round (for the ovenless, otherwise optional)
- Baking sheet lined with parchment (for you oven folks)
- Medium skillet
- Bowl for making dough (if making it from scratch)
- 1 Cup All purpose flour Plus more for rolling out
- 2 tsp Baking powder
- 1 tsp Salt
- 1 Cup Plain Greek yogurt
- 2 Tbsp Cooking oil
- 1/2 Lb Lean ground beef
- 1/2 Tsp Cumin
- 1/2 Tsp Chili powder
- 1/2 Tsp Garlic powder
- 1/2 Cup Chopped mushrooms
- 1/2 Cup Chopped red pepper
- 1/2 Cup Corn kernels Frozen, fresh or canned (drained if canned)
- 1/2 Cup Salsa
- Salt and pepper to taste
- 1 1/4 Cup Grated cheddar cheese, divided
- 1 Egg
- 8 Pickled jalapeno slices
- In mixing bowl add flour (with added baking powder and salt if using regular all-purpose flour)
- Mix in yogurt and blend until dough comes together, adding more flour a tbsp at a time until dough is no longer sticky. Set aside while you cook the filling.
- In the skillet, heat oil and cook the ground meat with spices until meat is cooked through
- Add mushrooms, red pepper, corn and salsa and simmer until the liquid has been absorbed. You want the mixture to be moist but not soggy.
- Season to taste with salt and peppeR and remove from heat
- On a floured surface dump dough and divide into individual portions. I divided mine into 8 little balls.
- Individually roll out each ball into circles about six inches in diameter, dusting with flour if needed.
- Place 1 tbsp grated cheese in the centre of each.
- Place 1/4 cup of meat mixture in the middle on top of the cheese.
- Gather the dough up and around the filling, pinching to seal.
- In a small bowl whisk egg with 1 tbsp water.
- Sprinkle the remaining cheese equally over the top of each bomb and top each with a pickled jalapeno slice
- Place bombs seam side down in prepared baking pan and brush each with egg wash
For Omni users
- Cover baking pan and place on pre-heated base plate, cooking on high for 5 minutes then turn down heat to medium low and cook for an additional 20 minutes or until the dough is cooked and beginning to brown.
For conventional oven users
- Cook in pre-heated 425 ° F(218 deg C) oven until nicley browned.
- Serve with extra salsa, guacamole and a nice crispy side salad
- These can be nicely re-heated in your omnia oven set on low or in a toaster.