Cheesy Taco Sticks

Cheesy Taco Sticks are a fun, handheld twist on taco night that I love making for quick dinners, game day snacks, or even party appetizers. These are soft, golden breadsticks stuffed with seasoned taco meat and gooey melted cheese, all baked to perfection. They’re easy to make, totally customizable, and always disappear fast.

Why You’ll Love This Recipe

I love how simple and satisfying these taco sticks are. They take everything I enjoy about tacos—seasoned beef, melty cheese, and warm bread—and wrap it up in a mess-free, grab-and-go package. They’re great for picky eaters, easy to prep ahead of time, and perfect for dipping in salsa, sour cream, or guacamole. Whether I serve them for dinner or as a party snack, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated pizza dough or crescent roll dough

• Ground beef

• Taco seasoning

• Water (for cooking the taco meat)

• Shredded cheddar cheese or Mexican blend cheese

• Butter, melted

• Garlic powder

• Optional: chopped cilantro, salsa, or sour cream for serving

Directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I cook the ground beef in a skillet over medium heat until browned, then drain any excess grease.

3. I add taco seasoning and water according to the package directions and let it simmer until thickened.

4. I roll out the pizza dough and cut it into rectangles—each big enough to hold some filling and fold over.

5. I place a spoonful of taco meat and a generous sprinkle of cheese in the center of each rectangle.

6. I fold the dough over the filling and pinch the edges to seal, forming a stick shape. Then I place them seam-side down on the baking sheet.

7. I brush each stick with melted butter and sprinkle with garlic powder for extra flavor.

8. I bake for 12 to 15 minutes, or until golden brown and cooked through.

9. I serve them warm, with salsa or sour cream on the side.

Servings and timing

This recipe makes about 8 taco sticks, depending on the size I cut the dough. It takes around 15 minutes to prepare, 15 minutes to cook, and they’re ready in about 30 minutes total.

Variations

When I want to mix things up, I use ground turkey or chicken instead of beef. Sometimes I add a spoonful of refried beans or jalapeños for extra flavor inside. I’ve also used pepper jack cheese for a little spice or mixed in corn and black beans with the meat.

Storage/reheating

Leftover taco sticks keep well in the fridge for up to 4 days. I store them in an airtight container and reheat them in the oven at 350°F (175°C) for about 10 minutes to keep the outside crisp. I can also freeze them—once cooled, I wrap each one tightly and store in a freezer bag for up to 2 months. To reheat, I bake straight from frozen for 20–25 minutes.

FAQs

Can I make these ahead of time?

Yes, I often assemble them earlier in the day and refrigerate until I’m ready to bake. That way, they’re fresh but I don’t have to do all the work at dinner time.

Can I use crescent roll dough instead of pizza dough?

Definitely. I like using crescent roll dough for a flakier, buttery texture. I just press the seams together before adding the filling.

What dipping sauces go best with these?

My favorites are salsa, sour cream, and guacamole. I’ve also dipped them in queso for extra cheesiness.

How do I keep them from opening up while baking?

I make sure to pinch the dough tightly around the filling and place them seam-side down. If needed, I use a fork to crimp the edges.

Can I bake them in an air fryer?

Yes, I’ve made them in the air fryer at 350°F (175°C) for about 8–10 minutes. They come out super crispy that way.

Conclusion

Cheesy Taco Sticks are one of my go-to recipes when I want something quick, cheesy, and family-friendly. They’re easy to throw together with simple ingredients and make a fun change from traditional tacos. Whether I’m serving them as a main dish or a party snack, they never stick around long.