Nacho Bombs

3 16.3oz cans refrigerated jumbo biscuits (8 biscuits per container) 1 large egg whisked with 2 Tbsps. milk 1-2lbs ground beef 24 cubes processed cheese food, such as Velveeta (1-inch cubes, ¼” thick) In large skillet over medium heat, add onion and hamburger meat. Break up meat with spatula and cook until no longer pink, about 6 minutes. Drain excess grease. Return beef to skillet and season with taco seasoning. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Separate biscuits, then pat out one biscuit between your hands to flatten slightly. Lightly brush egg wash around edge of biscuit. In center of biscuit, place about 2 teaspoons taco meat and 1 cube of cheese. Fold dough up to enclose filling and form half circle. Pinch edges closed and fold ends of half circle into center and pinch together to form ball. Gently roll between your hands to form nice round ball. Transfer to one of the prepared baking sheets. Repeat with remaining dough circles. Brush each bomb with remaining egg wash. Bake until golden brown, 12-14 minutes. Let rest for 5 minutes before serving.