Cook the ground beef in a skillet over medium heat, breaking it up until fully browned; drain any excess fat.
Add the taco seasoning to the beef and stir according to the seasoning packet directions; toss in optional diced onions, jalapeños, or bell peppers now for added flavor.
Open the crescent roll dough can and divide it into individual triangles; gently press each triangle flat to prepare for filling.
Put a spoonful of the seasoned beef in the center of each dough triangle and sprinkle with shredded cheddar cheese.
Wrap the dough around the filling, pinch the edges securely to create a ball shape.
Preheat your air fryer to 350°F (175°C) for 3 to 5 minutes so it cooks evenly and crisps nicely.
Spray the air fryer basket lightly with non-stick spray; arrange the taco bombs inside with space between each.
Cook the taco bombs for 7 to 10 minutes until the dough is golden brown and crisp; do them in batches if needed.
Remove the cooked taco bombs carefully and let them cool briefly before serving with sauces like sour cream, salsa, or guacamole.
