Cheesy Taco Sticks

Looking for a quick and satisfying snack with big flavor? These Cheesy Taco Sticks are everything you love about tacos wrapped up in soft, golden dough. Perfect for game days, weeknight dinners, or party appetizers, these handheld bites are packed with seasoned ground beef and melty cheese in every bite.

Why You’ll Love This Recipe

  • Family-friendly and freezer-friendly
  • Easy to prep ahead for busy days
  • Customizable with your favorite taco fillings

Ingredients (Makes 8 taco sticks)

  • 1 lb (450 g) ground beef
  • 1 packet (1 oz) taco seasoning mix
  • ¼ cup water
  • 1 tube (13.8 oz) refrigerated pizza dough
  • 8 mozzarella string cheese sticks
  • ¼ cup shredded cheddar cheese (optional)
  • 2 tbsp butter, melted
  • ½ tsp garlic powder
  • ½ tsp dried parsley (optional)

For Dipping:

  • Salsa
  • Guacamole
  • Sour cream

Instructions

  1. Preheat the Oven Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Cook the Taco Meat In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add taco seasoning and water. Simmer for 2-3 minutes until thickened. Set aside to cool slightly.
  3. Prepare the Dough Roll out the pizza dough into a rectangle, about 12×8 inches. Cut into 8 equal strips.
  4. Assemble the Taco Sticks Place one mozzarella stick on each dough strip. Spoon 1-2 tablespoons of taco meat over the cheese. Add a sprinkle of cheddar, if using. Fold the dough around the filling and pinch the seams to seal.
  5. Bake Place the taco sticks seam-side down on the baking sheet. Brush with melted butter and sprinkle with garlic powder and parsley. Bake for 12-15 minutes, or until golden brown.
  6. Serve Let cool slightly before serving. Serve warm with your favorite dipping sauces.

Tips for Success

  • Seal well: Pinch seams tightly to prevent cheese from leaking during baking.
  • Customize: Add chopped bell peppers, onions, or black beans for extra flavor.
  • Cheese swap: Try pepper jack for a spicy kick or a Mexican blend for variety.

Make Ahead & Storage

  • Refrigerate: Store leftovers in an airtight container for 3-4 days.
  • Freeze (Before Baking): Assemble, freeze on a tray, then transfer to a bag. Bake from frozen, adding 2-3 minutes.
  • Freeze (After Baking): Cool completely, freeze in a sealed container. Reheat in a 375°F oven until warmed through.

Frequently Asked Questions

Can I use a different dough? Yes! Crescent roll dough, puff pastry, or even homemade dough all work great.

How can I make these vegetarian? Use plant-based meat crumbles or sauteed vegetables like mushrooms, onions, and bell peppers.

How do I prevent soggy dough? Let filling cool before assembling and avoid overfilling. Reheat in the oven to maintain crispiness.

Can I make them ahead for a party? Definitely! Assemble and refrigerate up to 24 hours ahead, or freeze and bake just before serving.

Bottom Line: These Cheesy Taco Sticks are the kind of easy, flavorful snack that gets rave reviews every time. Whether you’re feeding a crowd or looking for a fun dinner idea, this recipe checks all the boxes—melty, crispy, cheesy, and totally crave-worthy.

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