Step 1: Preheat your oven to 3750F (1900C). Line a large baking sheet with parchment paper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
Step 3: Stir in the taco seasoning, water, diced onion, and diced jalapeño (if using) into the skillet with the beef. Simmer for 5-7 minutes, or until most of the liquid has evaporated and the onions are softened. Remove from heat and let cool slightly.
Step 4: Unroll the crescent roll dough and separate it into individual triangles. For each bomb, place about 1 tablespoon of the cooled beef mixture and a sprinkle of shredded cheese near the wider end of the dough.
Step 5: Fold the wider end of the crescent dough over the filling, then roll it towards the pointy end, tucking in the sides to form a sealed ball or crescent shape. Pinch all seams tightly to prevent filling from escaping.
Step 6: Place the assembled taco pizza bombs seam-side down on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown and puffed. While they bake, prepare the queso drizzle.
Step 7: For the Queso Drizzle: In a small saucepan, melt butter over medium heat. Add finely diced onion and cook until softened, about 3-4 minutes.
Step 8: Pour in the evaporated milk, then add the cubed Velveeta and shredded sharp cheddar. Stir constantly until both cheeses are completely melted and smooth. Stir in the drained green chiles, cumin, and chili powder.
Step 9: Once the taco pizza bombs are out of the oven, transfer them to a serving platter. Drizzle generously with the warm queso. Serve immediately with optional toppings like shredded lettuce, diced tomatoes, sour cream, and cilantro.
Step 10: Serve hot and enjoy!