I enjoy making these taco sticks because they’re fast, kid-friendly, and customizable. The combination of seasoned meat, melted cheese, and soft dough is always a hit in my house. I also love that I can prep them in just a few minutes and pop them in the oven for a warm, satisfying meal. They’re portable, easy to eat, and pair well with salsa, guacamole, or sour cream for dipping.
Ingredients
(Hint: Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef (or ground turkey for a leaner option) 1 packet taco seasoning (or homemade seasoning for lower sodium) 2 tablespoons water (optional, if beef is well-drained) 1 tube refrigerator pizza dough (gluten-free dough can be used) 8 sticks Colby-Jack cheese (or cheddar or dairy-free alternative) 1 tablespoon butter (or olive oil) 1/2 teaspoon garlic salt (or fresh garlic, optional)
Directions
I preheat the oven to 425°F (220°C).
I brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. Once no longer pink, I drain any excess grease.
I stir in the taco seasoning and 2 tablespoons of water, mixing until evenly combined, and let it simmer for 2 minutes.
I roll out the pizza dough on a baking sheet and cut it into 8 rectangles.
On each rectangle, I spoon some of the seasoned beef and place a Colby-Jack cheese stick on top.
I gently roll the dough around the filling and pinch the seams to seal the taco sticks.
I melt the butter and mix in the garlic salt, then brush the tops of each roll with the mixture.
I bake the taco sticks in the oven for 10–12 minutes until golden brown and the dough is cooked through.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Variations
I like to add diced jalapeños or bell peppers inside for extra flavor. For a vegetarian version, I use cooked black beans or lentils instead of meat. I’ve also swapped the Colby-Jack sticks for mozzarella or pepper jack for a spicier kick.
Storage/reheating
I usually serve these immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. I reheat them in the oven at 350°F for 5–7 minutes to keep the dough crispy and the cheese melty.
FAQs
Can I make these taco sticks ahead of time?
Yes, I can assemble them and refrigerate for a few hours before baking. I just bake them fresh for the best texture.
Can I freeze the taco sticks?
Absolutely. I freeze them unbaked on a baking sheet until firm, then transfer to a freezer bag. I bake from frozen, adding a few extra minutes.
Can I use a different type of cheese?
Yes, I’ve used cheddar, mozzarella, or even dairy-free cheese, depending on preference.
Can I make them spicier?
I add diced jalapeños or a dash of hot sauce to the beef mixture before rolling the dough for an extra kick.
Can I use homemade pizza dough?
Yes, I sometimes make my own pizza dough, and it works just as well. The texture is slightly more rustic but still delicious.
Conclusion
I find these Cheesy Taco Sticks to be a perfect weeknight dinner that’s fast, satisfying, and fun to eat. The combination of seasoned beef, gooey cheese, and soft dough always disappears quickly, making them a favorite in my home. They’re versatile, easy to customize, and perfect for busy nights when I want something comforting and delicious.
Ingredients
