Cheesy Taco Sticks

Cheesy Taco Sticks are my go-to recipe when I need something quick that everyone will devour. These handheld treats combine seasoned taco meat and gooey cheese wrapped in golden pizza dough. I make these at least once a month because they disappear faster than I can say “dinner’s ready!”

Why You’ll Love Cheesy Taco Sticks

Whenever I serve these Cheesy Taco Sticks, they vanish within minutes! My kids grab them by the handful, and even my pickiest nephew asks for seconds. They’re perfect for busy weeknights when I don’t have the energy for a complicated meal. The best part? They work for dinner, lunch boxes, or party appetizers. I love that I can prep them ahead and just pop them in the oven when we’re ready to eat. Plus, the combination of crispy outside and melty cheese inside makes them absolutely irresistible.

The Ingredients

• 1 pound lean ground beef
• 1 packet taco seasoning
• 1 tube refrigerated pizza dough
• 5 colby jack cheese sticks, halved
• ¼ cup melted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

Instructions

1. First, I preheat my oven to 425°F and give a baking sheet a quick spray with cooking spray.
2. In my skillet, I brown the ground beef until there’s no pink left. Then I drain off the fat (I don’t want greasy taco sticks!) and stir in the taco seasoning. I set this aside to cool while I work on the dough.
3. For the dough prep, I unroll the pizza dough and cut it into 10 equal rectangles. I’ve found the easiest way is to cut it in half lengthwise first, then cut each half into 5 even pieces.
4. Now for the fun part! I spoon some taco meat onto the center of each rectangle and place half a cheese stick on top of the meat.
5. Then I carefully roll the dough around the filling, making sure to pinch all the edges really well. If I don’t seal them properly, the cheese will leak out during baking (I’ve learned this the hard way!).
6. In a small bowl, I mix together the melted butter, garlic powder, and dried parsley. Then I brush this tasty mixture over each taco stick.
7. Finally, I bake them for 10-12 minutes until they’re beautifully golden brown and the cheese inside is all melty and perfect.

How to Serve Cheesy Taco Sticks

I love serving Cheesy Taco Sticks piping hot right from the oven! At my house, we set up a little dipping station with small bowls of salsa, sour cream, and guacamole. Sometimes I’ll sprinkle some chopped cilantro on top for a pop of color and freshness. When I’m feeling fancy (or having friends over), I arrange them on a big platter with little mason jars filled with the dips. For my kids’ lunch boxes, I wrap them individually in foil to keep them warm until lunchtime.

What to Serve with Cheesy Taco Sticks

• A simple green salad with ranch dressing
• Mexican rice with corn and black beans
• Fresh cucumber slices with lime and chili powder
• Tortilla soup for a heartier meal
• Refried beans topped with a little cheese
• Chips and homemade salsa
• Corn on the cob with Mexican seasonings

Variations

My family loves when I switch things up with these Cheesy Taco Sticks! Here are some of my favorite variations:

• Chicken Taco Sticks: I substitute shredded rotisserie chicken mixed with taco seasoning
• Breakfast Version: I fill them with scrambled eggs, bacon bits, and cheese
• Vegetarian Option: I use a mixture of black beans, corn, and diced peppers
• Pizza Sticks: I swap the taco meat for pepperoni and use mozzarella cheese
• Extra Spicy: I add jalapeños and use pepper jack cheese instead of colby jack
• Buffalo Chicken: I mix shredded chicken with buffalo sauce and blue cheese

Additional Tips

I’ve made these Cheesy Taco Sticks countless times, and I’ve picked up a few tricks along the way:

• If you have leftover taco meat, freeze it for next time
• Let the meat cool completely before filling—hot meat makes the dough soggy
• Use kitchen scissors to cut the dough—much easier than a knife
• If the dough is sticking to your fingers, dust your hands with a little flour
• Make a double batch and freeze half before baking for a super quick meal later
• Line your baking sheet with parchment paper for easier cleanup

EXPERT BAKING TIPS

After making these Cheesy Taco Sticks for years, I’ve learned that baking them on the center rack gives the most even browning. I also like to let them cool for about 5 minutes before serving—the filling is like molten lava right out of the oven! For extra flavor, I sometimes add a pinch of smoked paprika to the butter mixture. If you want a crispier bottom, try preheating your baking sheet in the oven first. And don’t crowd the pan—these need a little space to get crispy all around.

FAQ

Can I make these ahead of time?
Absolutely! I often assemble them in the morning, refrigerate, and bake them for dinner. Just add 2-3 minutes to the baking time.

How do I store leftovers?
I keep them in an airtight container in the fridge for up to 3 days. They reheat beautifully in a 350°F oven for about 10 minutes.

Can I freeze these?
Yes! I freeze them all the time. You can freeze them before or after baking. If freezing before, don’t brush with butter until you’re ready to bake.

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