Mexican Taco Balls with Bisquick

Oven Baked Taco Balls

You also have the option to cook Bisquick taco balls 2 other ways. Below will explain in the oven, fried would involve oil until they reach a golden brown coating. You could also make Meatballs in Air Fryer without any oil and a really crispy outside if you just want a few at a time. They are all wonderful.

If making in large batches I would set my slow cooker to warm and serve up as Crockpot Appetizer Meatballs. That way you can cover with a paper towel, then the lid, and keep them warm for a good hour while people serve themselves, walk around and talk to one another.

Deep Fried Taco Balls

For this mode you could submerge in a deep fryer or add a bit of oil into a pan to make Meatballs on the Stovetop that way. I think it depends on what you are making these for. If throwing them into a pot of spaghetti and only need a few I might fry first.

For a bunch I would bake on a sheet pan instead like our Meatball Recipe Without Breadcrumbs. Easy peasy to make bunches. You could even prep them ahead of time, cover with plastic wrap, keep refrigerated and pop in another when the first batch is gone.

Taco Biscuit Balls

If you want to add the breading on the outside like we did with our Muffin Tin Meatloaf recipe you would instead follow these directions below;

• 1 pound ground beef or ground turkey
• Packet taco seasoning mix
• Cup of shredded cheddar cheese (or your preferred cheese)
• 1 can refrigerated biscuits or thawed frozen biscuits like Rhodes (such as buttermilk biscuits)

Preheat your oven to the temperature indicated on the biscuit dough package – usually around 350 F. Prepare a baking sheet by lining it with parchment paper or greasing it with cooking spray. In a skillet over medium heat, cook the ground beef until it’s browned and cooked through. Drain any grease.

Stir the taco seasoning mix into the cooked meat, following the package instructions for the amount of water or other ingredients needed. Allow the mixture to simmer for a few minutes to absorb the flavors. Remove from heat.

• Open the can of biscuit dough and separate them.
• Flatten each one into a small circle (about 3 inches in diameter) using your hands or a rolling pin.
• Place a spoonful of the seasoned meat mixture in the center of each biscuit round.
• Top the meat with a pinch of shredded cheese.
• Fold the edges of the biscuit round over the meat and cheese, creating a ball shape. Pinch the seams to seal the dough.

Place the filled taco balls on the prepared baking sheet, seam-side down. Bake in the preheated oven according to the biscuit dough package instructions or until they are golden brown and cooked through. Typically takes around 10-15 minutes.

Bisquick Taco Balls

Our second sausage ball recipe version is below where you mix in the biscuit mix into the mixture itself. A bit like our Bisquick Sausage Balls that people love. Makes it that much easier since the leavening agent is already in there providing a binder for the meat and cheese to stick together.

Serve with Ranch dressing or our favorite dip for sausage balls we love and serve as an easy appetizer. If you wanted to add these into your spaghetti and meatballs I would cook the noodles and sauce separate and add these inside at the end. For this appetizer recipe you will need;

• 1 lb. ground beef or pork sausage works
• 1.5 c sharp cheddar cheese
• 1.5 c bisquick mix
• 1 packet taco seasoning
• 1/2 c green onions diced
• 1/4 c sour cream
• 1/4 c salsa
• 1 egg

You just mix everything together into golf ball sized balls and bake until golden brown. Serve warm with dipping sauces. Step by step is below for you.