Joan’s Taco Bombs

Course: Main Course
Cuisine: Mexican
Servings: 8 Bombs
Calories: 351kcal
Little hand pies, packed full of flavour, low carb and a lot of fun to make
Print Recipe


  • 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
  • 2 Tbsp Cooking oil
  • 1 Cup Plain Greek yogurt
  • 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.


Calories: 351kcal | Carbohydrates: 43g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 602mg | Potassium: 429mg | Fiber: 3g | Sugar: 3g | Vitamin A: 839IU | Vitamin C: 14mg | Calcium: 205mg | Iron: 4mg