Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Drain excess fat once fully cooked.
Mix in the taco seasoning according to the packet directions, stirring well to combine. Add optional diced onions or jalapeños or bell peppers now if desired.
Separate the crescent roll dough into triangles and press each triangle gently to flatten slightly.
Spoon the seasoned beef mixture onto the center of each dough triangle, then top with shredded cheddar cheese.
Wrap the dough around the filling tightly, pinching the edges together to seal each into a ball shape.
Preheat the air fryer to 350°F (175°C) for about 3 to 5 minutes.
Spray the air fryer basket lightly with non-stick cooking spray and arrange the taco bombs inside, leaving space between each one.
Cook for 7 to 10 minutes or until the dough turns golden and crisp. You may need to do this in batches depending on your air fryer size.
Carefully remove the taco bombs and let them cool slightly before serving.
Enjoy warm with sour cream, salsa, or guacamole as dipping options.
