Ingredients
Scale
- 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
- First, I preheat my oven to 425°F and give a baking sheet a quick spray with cooking spray.
- 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.
- 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.
- 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.
- 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!).
- 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.
- Finally, I bake them for 10-12 minutes until they’re beautifully golden brown and the cheese inside is all melty and perfect.
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco stick
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 28g
- Protein: 12g