If you’re looking for a snack or appetizer that’s bursting with flavor and super fun to make, you’re going to adore this Cheesy Taco Sticks Recipe. It’s like a handheld taco wrapped in flaky pizza dough, oozing with melty cheese and seasoned beef — trust me, once you try it, you’ll be hooked. Keep reading and I’ll walk you through exactly how to get these golden, cheesy sticks just right every time.
Why You’ll Love This Recipe
- Super Easy & Quick: You’ll have these cheesy delights ready in just about 30 minutes, perfect for last-minute cravings.
- Family Favorite: My kids can’t get enough of these, and they’re great for parties or casual dinners.
- Tons of Flavor: The blend of seasoned beef and melty Colby Jack cheese wrapped in buttery dough is irresistible.
- Versatile and Customizable: There are so many ways to tweak it to match your mood or dietary needs.
Ingredients You’ll Need
The magic of the Cheesy Taco Sticks Recipe comes from simple, easy-to-find ingredients that play well together. Fresh pizza dough means you get that buttery, flaky crust, while the taco-seasoned beef and gooey cheese bring on bold, satisfying flavor. Pro tip: look for quality ground beef and fresh garlic to really step up the taste.
- Lean Ground Beef: I usually pick 90% lean to keep it juicy but not greasy.
- Minced Garlic: Fresh is best, but jarred works fine in a pinch.
- Taco Seasoning: Use your favorite brand or homemade blend for a flavor punch.
- Pillsbury Pizza Dough: Convenient and consistently reliable – perfect for busy days.
- Colby Jack Cheese Sticks: Cut these in half for the perfect cheese filling that melts just right.
- Unsalted Butter: Melts beautifully on top and helps get that golden crust.
- Garlic Powder: Adds an extra layer of garlicky goodness to the butter glaze.
- Dried Parsley: For a touch of color and mild herb flavor.
Variations
I love experimenting with this Cheesy Taco Sticks Recipe because it’s so easy to swap ingredients based on what’s in my fridge or to suit everyone’s taste buds. Feel free to make it your own — that’s the best part!
- Spicy Kick: I sometimes add a few dashes of hot sauce or diced jalapeños to the beef for a fiery twist my family loves.
- Vegetarian Version: Swap the ground beef for seasoned black beans or sautéed mushrooms to keep it hearty without meat.
- Cheese Swap: Use mozzarella or pepper jack cheese sticks if you want a milder or spicier melty cheese option.
- Herb Variation: Fresh cilantro or chopped green onions sprinkled over the finished sticks add a fresh pop of flavor.
How to Make Cheesy Taco Sticks Recipe
Step 1: Brown That Beef Perfectly
Get your skillet nice and hot over medium-high heat, then add the lean ground beef. Cook it, breaking it up with a spatula, until it’s fully browned with no pink spots—usually around 5 to 7 minutes. Don’t forget to drain the excess fat after cooking, so the filling isn’t greasy. Then stir in the minced garlic, taco seasoning, and water as directed on the packet, cooking it all together until it’s thick and super flavorful (about 2–3 minutes). This step is key to locking in those classic taco flavors.
Step 2: Prep the Dough and Shape Your Sticks
Keep your pizza dough cold in the fridge until just before you roll it out—that helps it stay manageable. When ready, unroll each tube onto a parchment-lined baking sheet and gently press it into a 12×8-inch rectangle. Cut each dough sheet into six equal rectangles; this gives you 12 total for filling. When spooning the meat, about 3 tablespoons per rectangle works perfectly so you don’t overload it and risk tearing the dough.
Step 3: Add Cheese and Seal Carefully
Place half a Colby Jack cheese stick on top of the meat in each dough square. Now the sealing part takes a little patience: pinch the sides of the dough together over the filling, then pinch the ends and fold them so everything’s sealed on one side. Be gentle here—if you stretch the dough too much, it won’t puff up like it should and could leak cheese or filling. Place the taco sticks seam-side down on the baking sheet to keep them sealed during baking.
Step 4: Butter and Bake to Golden Perfection
Warm the butter and stir in garlic powder and dried parsley to make a flavorful glaze. Using a brush or spoon, coat each taco stick evenly with this buttery mixture; it’s what makes the crust golden and adds that irresistible richness. Pop them in the 425°F oven and bake for about 12 to 14 minutes until the tops are lightly browned and puffed. Keep an eye on them—every oven is a little different.
Pro Tips for Making Cheesy Taco Sticks Recipe
- Keep Pizza Dough Cold: It’s easier to handle and helps the sticks puff nicely during baking.
- Don’t Overfill: Using about 3 tablespoons of beef mixture and half a cheese stick allows neat sealing without leaks.
- Brush Thoroughly with Butter: This step is what gets that irresistible golden color and flavor on the crust.
- Seal the Dough Well: Pinch carefully and place seam-side down to keep everything inside and get flaky layers.
How to Serve Cheesy Taco Sticks Recipe
Garnishes
I’m all about keeping it simple but tasty when it comes to garnishes. A little fresh cilantro and a sprinkle of diced green onions give these taco sticks just enough brightness. Plus, a side of salsa, sour cream, and guacamole is a game-changer—I always encourage dipping because it amps up the flavor and keeps the experience fun.
Side Dishes
My go-to sides for Cheesy Taco Sticks are a crisp salad or Mexican street corn—it balances the richness perfectly. You can also serve with beans or cilantro-lime rice for a fuller meal.
Creative Ways to Present
For parties, I like arranging these sticks vertically in a glass or jar with the dipping sauces in small bowls around for guests to grab easily. They also make for adorable lunchbox treats or game-day snacks when served on a colorful platter with fun garnishes like sliced jalapeños or chopped tomatoes.
Make Ahead and Storage
Storing Leftovers
When my family doesn’t finish these in one sitting (rare, but it happens), I store leftovers in an airtight container in the fridge. They keep well for about 4-5 days and still taste great when reheated gently.
Freezing
I’ve had good luck freezing fully cooked Cheesy Taco Sticks wrapped individually in foil or plastic wrap, then popped into a freezer bag. When I want a quick snack, I just thaw them overnight in the fridge or defrost in the microwave and crisp them up in the oven.
Reheating
To keep that crispy crust and melty cheese, I reheat leftovers in a 350°F oven for about 8-10 minutes instead of the microwave. It brings the taco sticks back to life without making them soggy.
FAQs
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Can I use homemade pizza dough for this Cheesy Taco Sticks Recipe?
Absolutely! Homemade pizza dough works beautifully and adds a more personal touch to the recipe. Just make sure your dough isn’t too sticky and roll it out evenly into rectangles—that way, you’ll get that perfect, flaky texture when baked.
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What cheese works best if I can’t find Colby Jack cheese sticks?
You can swap in mozzarella string cheese for a milder flavor or pepper jack for more spice. The key is using cheese that melts well and comes in stick form for easy layering inside the dough.
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How do I prevent the dough from tearing or leaking filling?
Gently stretch the dough only as much as needed when sealing—and make sure to pinch seams tightly. Also, don’t overfill each piece; sticking to around 3 tablespoons of meat and half a cheese stick helps keep everything sealed and neat during baking.
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Can I make these ahead and bake later?
Yes! You can assemble the sticks and keep them covered in the fridge for a few hours before baking. Just bring them back to room temperature before popping them in the oven for even baking.
Final Thoughts
This Cheesy Taco Sticks Recipe holds a special place in my kitchen because it’s equally cozy and fun—a little treat that always brings smiles at the table. Whether you’re feeding picky eaters or want a flavorful snack, you’ll enjoy how easy and satisfying this recipe is. Give it a try and watch these taco sticks disappear in no time; I promise, it’ll become one of your family’s favorites too!
Print
Cheesy Taco Sticks Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 taco sticks 1x
- Category: Snack
- Method: Baking
- Cuisine: Mexican-American
Description
Taco Sticks are a delicious and easy-to-make snack or appetizer combining seasoned ground beef, melted cheese, and soft pizza dough baked to golden perfection. These handheld treats are perfect for parties or a casual meal, served hot with salsa, sour cream, or guacamole.
Ingredients
Meat Filling
- 1 pound lean ground beef
- 1 teaspoon minced garlic
- 1 package taco seasoning
- Water as called for on the taco seasoning package
Dough & Cheese
- 2 cans Pillsbury Pizza Dough
- 12 Colby Jack cheese sticks
Butter Topping
- ¼ cup unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cook Ground Beef: Heat a frying pan over medium-high heat, add the ground beef and cook for 5-7 minutes until fully browned. Drain excess fat to keep the filling lean.
- Add Seasonings: Stir in minced garlic, taco seasoning, and the water amount specified on the seasoning package. Cook on high heat for 2-3 minutes until the water evaporates. Remove from heat.
- Prepare Dough: Remove pizza dough from the refrigerator and cans. On a parchment-lined baking sheet, unroll the dough and hand-shape each tube into a 12×8 inch rectangle. Cut each rectangle into 6 even pieces approximately 4×4 inches each, making a total of 12 dough squares.
- Assemble Taco Sticks: Place about 3 tablespoons of the beef mixture in the center of each dough square. Cut each cheese stick in half and place one half on top of the meat.
- Seal Taco Sticks: Carefully bring the sides of the dough up and pinch them together to seal around the filling. Pinch the dough ends and fold them up toward the pinched center seam, ensuring not to stretch the dough too much to maintain a fluffy pastry shape. Position each stick seam-side down on the prepared baking sheets.
- Prepare Butter Coating: Melt the butter in the microwave, then stir in garlic powder and dried parsley. Using a pastry brush or spoon, evenly coat each taco stick with this buttery mixture.
- Bake: Place the baking sheets in the preheated oven and bake the taco sticks for 12-14 minutes until the tops turn lightly browned and the dough is cooked through.
Notes
- TIP: Serve taco sticks hot with your favorite dips such as salsa, sour cream, and guacamole.
- STORAGE: Store any leftovers in an airtight container in the refrigerator for 4-5 days.
- Be careful not to overstretch the dough when sealing to keep the taco sticks puffed and avoid them falling flat.
Nutrition
- Serving Size: 1 taco stick
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg
