These Cheesy Taco Sticks are the ultimate crowd-pleaser that combines everyone’s favorite taco flavors with the irresistible pull-apart quality of cheesy breadsticks. When taco night meets pizza night, magic happens in your kitchen! The combination of seasoned ground beef, melty cheese, and crispy-on-the-outside, soft-on-the-inside dough creates a handheld delight that disappears quickly from the serving plate.
Perfect for game day gatherings, weeknight dinners, or as an appetizer that steals the show, these taco sticks bring the fiesta to your table in just 45 minutes. The best part? They’re customizable to your family’s taste preferences while still delivering that classic taco flavor we all crave.
Why You’ll Love This
- Quick 45-minute prep-to-table time makes this perfect for busy weeknights
- Kid-friendly finger food that even picky eaters will devour
- Versatile recipe that works as an appetizer, main dish, or party snack
- Make-ahead friendly—prepare the filling earlier in the day for faster assembly
- Satisfying combination of crispy exterior and gooey, cheesy interior
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning mix (or homemade)
- 1 tube Pillsbury pizza dough
- 5 Colby Jack and cheddar cheese sticks, halved
- 4 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat your oven to 425°F and lightly coat a large baking sheet with non-stick spray.
- In a large skillet, cook the ground beef over medium heat, breaking it up with a wooden spoon until fully browned and crumbled. Drain any excess fat.
- Return the skillet to the stovetop and mix in the taco seasoning packet (dry, without water) until the beef is fully coated. Remove from heat and let cool to room temperature.
- Spread the pizza dough out on a clean surface until flat. Cut in half lengthwise, then make 4 cuts across to create 10 small rectangles total.
- Place about 1 tablespoon or more of the cooled taco meat in the center of each dough rectangle. Top with half a cheese stick.
- Carefully roll up each pizza stick, making sure to pinch all seams closed tightly to prevent filling from leaking out during baking.
- In a small bowl, combine melted butter, garlic powder, and parsley. Brush this mixture generously over the tops of all the taco sticks.
- Bake for 10-12 minutes until the tops are golden brown and the dough is cooked through. Serve hot with your favorite taco toppings like salsa, sour cream, or guacamole!
Tips & Variations
- Substitute ground turkey or plant-based meat alternative for a lighter version
- Add a can of drained black beans or corn to the meat mixture for extra texture and nutrition
- Spice it up with a diced jalapeño or 1/4 teaspoon cayenne pepper added to the meat
- For a time-saver, use pre-cooked taco meat from a previous meal
- Try pizza dough instead of crescent rolls for a chewier texture
- Make it vegetarian by replacing the meat with a mixture of sautéed bell peppers, onions, and black beans
Serving Suggestions
These Cheesy Taco Sticks shine when served with a variety of dipping options. Set out small bowls of guacamole, pico de gallo, and Mexican crema alongside the traditional sour cream and salsa for a DIY dipping station that will impress guests.
For a complete meal, pair with a simple side salad tossed with cilantro-lime dressing or a cup of tortilla soup. If serving as an appetizer, they complement other Mexican-inspired dishes like nachos or quesadillas for a festive spread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 5-7 minutes to restore crispness
- The sticks are done when the dough is golden brown and no longer doughy in the center
- Let cool slightly before serving to allow the cheese to set and prevent burning
FAQs
Can I make these ahead of time?
Yes! Prepare the meat mixture up to 2 days in advance and refrigerate. Assemble and bake just before serving for the best texture.
Can I freeze Cheesy Taco Sticks?
Absolutely. Bake completely, cool, then freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat from frozen at 350°F for 10-15 minutes.
What if I don’t have crescent roll dough?
Pizza dough, puff pastry, or even homemade biscuit dough can work as substitutes. Cooking times may vary slightly.
How do I prevent the bottom from getting soggy?
Make sure your meat mixture isn’t too wet by draining thoroughly. You can also sprinkle a thin layer of cheese on the dough before adding the meat to create a barrier.
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