Cheesy Taco Sticks

These Cheesy Taco Sticks are exactly what happens when you crave the bold flavors of a taco but want the comforting, pull-apart satisfaction of a warm breadstick. As you pull these out of the oven, the first thing you’ll notice is the aroma of toasted garlic butter and spiced beef filling the kitchen. The crust is perfectly crisp on the outside, giving way to a soft, pillowy interior that’s packed with seasoned ground beef and an almost ridiculous amount of melted cheese.

Watching that cheese stretch as you pull a stick apart is pure kitchen magic. It’s the kind of meal that brings everyone to the table without having to call them twice. Whether you’re dipping them into a bowl of chunky salsa or a cool dollop of sour cream, every bite is a balanced mix of savory meat, sharp cheddar, and buttery dough. They’re substantial enough for dinner but easy enough to handle for a casual game night or a busy after-school snack.

Why You’ll Love It

• Handheld Convenience: No taco shells shattering mid-bite; these are sturdy, portable, and remarkably mess-free for kids and adults alike.
• Quick Prep Time: By using refrigerated dough, you skip the rising time and get these from the counter to the oven in under 15 minutes.
• Customizable Heat: You can easily dial the spice up or down by choosing mild or hot taco seasoning and salsa.
• Perfect for Dipping: The breadstick exterior is designed to hold up to heavy dipping in salsa, guacamole, or queso.
• Make-Ahead Friendly: You can assemble these earlier in the day and keep them chilled until you’re ready to bake and serve.

Ingredient Notes & Details

• Ground Beef: I recommend using a lean ground beef (90/10) so the filling isn’t too greasy, which helps keep the dough from getting soggy. You can easily swap this for ground turkey or even plant-based crumbles.
• Pizza Crust or Refrigerated Dough: A standard tube of refrigerated pizza dough works beautifully here. If you prefer a sweeter finish, crescent roll dough is a delicious, flakier alternative.
• Cheddar Cheese: Use a sharp cheddar for a punchy flavor, or a Mexican blend for better meltability. For the best cheese pull, try using thick-cut shreds or small slices from a block.
• Taco Seasoning: This provides the core flavor profile. If you’re watching your sodium, a homemade blend of cumin, chili powder, and garlic powder works perfectly.
• Garlic Butter Topping: A quick brush of melted butter and garlic salt before baking creates that “pizzeria style” crust that sets these apart.

Step-by-Step Instructions

Start by browning your ground beef in a large skillet over medium-high heat. It’s important to drain the excess fat thoroughly before adding your taco seasoning and a splash of water. Let the meat simmer until the liquid has evaporated; a “dryer” taco meat ensures the dough stays crisp.

Once the meat is cooled slightly, unroll your dough onto a lightly floured surface. Cut the dough into equal-sized rectangles. Place a generous pinch of shredded cheese and a spoonful of the taco meat in the center of each strip.

The secret to success is the “seal.” Fold the long sides of the dough over the filling and pinch the seams tightly with your fingers. Then, tuck the ends under. This prevents the cheese from making an escape onto your baking sheet. Place them seam-side down on a parchment-lined pan, brush with your garlic butter, and bake until they reach a beautiful deep golden brown.

Tips for Success

• Cool the Meat: Never put piping hot meat onto raw dough. Let the taco beef reach room temperature first to prevent the dough from tearing or becoming gummy.
• Don’t Overfill: It’s tempting to pile on the beef, but leave enough room to pinch the dough shut. A tablespoon or two is usually plenty.
• The Seam-Down Secret: Always bake with the seam side facing the pan. The weight of the stick helps keep the seal closed during the heat expansion.
• Egg Wash Option: If you want a shiny, professional-looking crust, brush the dough with a beaten egg instead of just butter.
• Parchment is Key: Even with a perfect seal, a little cheese might leak. Parchment paper makes cleanup effortless.

Storage & Reheating

If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To maintain the crispness of the crust, avoid the microwave. Instead, reheat them in an oven or air fryer at 350°F for about 5–7 minutes until the cheese is melted again and the outside is crunchy.

Serving & FAQs

What should I serve with these?

I love serving these alongside a big garden salad to balance the richness, or with a side of Mexican street corn (elote).

Can I freeze these taco sticks?

Yes! You can freeze them after baking. Let them cool completely, wrap them individually in foil, and place them in a freezer bag. Reheat directly from frozen in the oven at 375°F for 12–15 minutes.

How do I prevent the dough from being raw in the middle?

Ensure your oven is fully preheated and don’t crowd the baking sheet. Air needs to circulate around each stick to cook the dough evenly.

Print Pin

Homemade Cheesy Taco Sticks

These Cheesy Taco Sticks are exactly what happens when you crave the bold flavors of a taco but want the comforting, pull-apart satisfaction of a warm breadstick.

Course Appetizer

Cuisine American

Prep Time 12 minutes minutes

Cook Time 14 minutes minutes

Servings 8 sticks

Ingredients

• 1 lb lean ground beef
• 1 packet taco seasoning 1 oz
• 1/4 cup water
• 1 tube refrigerated pizza crust or classic dough 13.8 oz
• 1.5 cups shredded sharp cheddar cheese
• 2 tbsp butter melted
• 1/2 tsp garlic salt
• 1 tsp dried parsley
• Salsa and sour cream for dipping

Instructions

• Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
• In a skillet over medium-high heat, cook the ground beef until browned. Drain the grease.
• Add the taco seasoning and water to the beef. Simmer for 3–5 minutes until the liquid is absorbed. Remove from heat and let cool for a few minutes.
• Unroll the dough on a flat surface and cut into 8 equal rectangles.
• Place a layer of cheese down the center of each rectangle, followed by a spoonful of the beef mixture.
• Fold the long edges of the dough over the filling and pinch the seam firmly to seal. Pinch the ends shut and tuck them under.
• Place the sticks seam-side down on the prepared baking sheet.
• Whisk together the melted butter, garlic salt, and parsley. Brush the mixture over the top of each stick.
• Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbling.
• Serve warm with your favorite dipping sauces.