Cheesy Taco Sticks are buttery, golden-brown breadsticks stuffed with seasoned taco meat and gooey melted cheese. Wrapped in soft pizza dough and baked to perfection, they’re the ultimate fusion of tacos and comfort food. Perfect for game day, after-school snacks, or a casual dinner, these taco sticks are easy to make and even easier to devour. Serve them with salsa, sour cream, or guacamole for dipping, and watch them disappear in minutes!
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1 tube refrigerated pizza dough (like Pillsbury)
- 5 cheese sticks (Colby Jack, Cheddar, or Pepper Jack), halved
- 4 tbsp butter, melted
- 1 tsp garlic powder
- 1 tsp dried parsley
- Optional for serving: salsa, sour cream, guacamole
Instructions:
1. Preheat and Prep
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it with nonstick spray.
2. Cook the Taco Meat
- In a skillet over medium heat, cook the ground beef until browned and crumbled.
- Drain excess fat.
- Stir in the taco seasoning (follow packet instructions—usually with a bit of water).
- Simmer for 2–3 minutes until thickened, then remove from heat and let cool slightly.
3. Prepare the Dough
- Roll out the pizza dough on a lightly floured surface into a large rectangle.
- Cut the dough into 10 equal rectangles (cut in half lengthwise, then into 5 sections across).
4. Assemble the Taco Sticks
- Spoon a tablespoon of taco meat down the center of each dough rectangle.
- Place half a cheese stick on top of the meat.
- Fold the dough over the filling and pinch the edges to seal, forming a stick.
- Place seam-side down on the prepared baking sheet.
5. Add the Buttery Topping
- In a small bowl, mix the melted butter with garlic powder and dried parsley.
- Brush the tops of the taco sticks generously with the butter mixture.
6. Bake
- Bake in the preheated oven for 10–12 minutes, or until golden brown and puffed.
- Let cool slightly before serving.
Serving Suggestions:
- Serve with salsa, sour cream, or guacamole for dipping.
- Pair with a side salad or tortilla soup for a full meal.
- Great for lunchboxes, potlucks, or casual gatherings.
Tips & Variations:
- Spicy version: Add chopped jalapeños or hot sauce to the taco meat.
- Cheese swap: Use mozzarella, Monterey Jack, or a spicy blend.
- Vegetarian option: Use plant-based ground meat or black beans and corn.
- Make ahead: Assemble and refrigerate unbaked sticks for up to 24 hours. Bake when ready.
Time & Yield:
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: ~30 minutes
- Yield: 10 taco sticks
- Calories: ~255 per stick
These cheesy taco sticks are a guaranteed hit with kids and adults alike. Want to turn them into a freezer-friendly snack or add a Tex-Mex twist with cilantro-lime crema? I’d be happy to help!
Sources: I Wash You Dry, Kitchen Fun With My 3 Sons, All Things Mamma.