Step 1: In a large skillet, cook ground beef over medium-high heat until browned, breaking it up with a spoon. Drain any excess fat.
Step 2: Stir in the taco seasoning and 1/4 cup water. Bring to a simmer and cook for 5-7 minutes, or until most of the liquid has evaporated. Remove from heat and let cool slightly.
Step 3: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Step 4: Unroll the refrigerated pizza dough onto a lightly floured surface. Using a 3-inch round cutter or the rim of a glass, cut out 12 circles from each dough sheet (24 circles total). You may need to re-roll dough scraps to get enough circles.
Step 5: Place a heaping tablespoon of the seasoned ground beef mixture in the center of each dough circle. Top with about a tablespoon of shredded Mexican cheese blend.
Step 6: Fold the dough over the filling, bringing opposite sides together to form a half-moon shape. Firmly pinch the edges closed to seal, ensuring no filling can escape. You can also use a fork to crimp the edges for extra security and a decorative touch. Repeat with remaining dough and filling.
Step 7: Arrange the assembled pizza bombs on the prepared baking sheets. Brush the tops of the bombs with the beaten egg wash for a golden, glossy finish.
Step 8: Bake for 12-15 minutes, or until the dough is golden brown and cooked through. While the bombs are baking, prepare the queso drizzle.
Step 9: For the queso drizzle, combine the cubed processed cheese, milk, and diced green chilies in a medium saucepan over medium-low heat. Cook, stirring frequently, until the cheese is completely melted and the sauce is smooth and creamy. Be careful not to scorch the bottom.
Step 10: Once baked, remove the taco pizza bombs from the oven. Drizzle generously with the warm queso sauce. Garnish with fresh cilantro, diced red onion, and a dollop of sour cream, if desired, and serve immediately.