In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease. Add the taco seasoning and water according to the packet instructions. Stir and simmer for 2-3 minutes until the mixture thickens. Remove from heat and let it cool slightly.

Unroll the crescent roll dough and separate it into triangles. For larger taco bombs, press two triangles together to form a rectangle.

Place a spoonful of the seasoned beef onto the center of each dough piece. Sprinkle shredded cheddar cheese over the beef. Fold the dough over the filling and pinch the edges to seal into a ball. Make sure the seams are tight to avoid leakage.

Preheat your air fryer to 350°F for about 3-5 minutes.

Lightly spray the air fryer basket with non-stick spray. Place the taco bombs seam-side down in the basket, leaving space between them. Air fry at 350°F for 7-9 minutes until golden brown and cooked through.

Let them cool for a couple of minutes. Serve warm with salsa, sour cream, or guacamole.