When I want something quick, cheesy, and packed with taco flavor, I make these cheesy taco sticks. They’re stuffed with seasoned meat and melty cheese, wrapped in soft dough, and baked until golden. They’re easy to dip, fun to eat, and perfect for everything from game night to a casual dinner.
Why You’ll Love This Recipe
I love how these taco sticks combine everything I enjoy in a taco—spiced beef, gooey cheese, and warm dough—into a handheld, no-mess version. They’re quick to make using refrigerated dough, super customizable, and kid-friendly too. Whether I serve them with salsa, sour cream, or guacamole, they’re always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refrigerated pizza dough or crescent roll dough
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Ground beef or ground turkey
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Taco seasoning
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Water (for seasoning mix)
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Shredded cheddar or Mexican blend cheese
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Optional: diced onions or jalapeños for added flavor
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Olive oil or melted butter (for brushing)
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Garlic powder (optional)
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Salsa, sour cream, or guacamole (for dipping)
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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I brown the ground meat in a skillet, then drain the fat and stir in taco seasoning and water. I simmer until thickened.
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I roll out the dough and cut it into rectangles or squares, depending on how big I want the sticks.
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I spoon a bit of taco meat onto each piece, add shredded cheese, and fold the dough over to seal—pinching the edges closed.
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I place them seam-side down on the baking sheet, brush with olive oil or melted butter, and sprinkle with garlic powder or a little extra cheese.
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I bake for 12–15 minutes, until golden brown and crispy on the outside.
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I let them cool slightly and serve with dipping sauces like salsa or sour cream.
Servings and timing
This recipe makes about 8 taco sticks. It takes 15 minutes to prep and 15 minutes to bake—ready in under 30 minutes total.
Variations
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I sometimes swap the ground beef for shredded chicken, pulled beef, or black beans for a meatless version.
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Pepper jack cheese or mozzarella gives them a gooey, spicy kick.
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I add cooked onions, peppers, or corn inside for a loaded version.
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For a breakfast twist, I fill them with scrambled eggs, sausage, and cheese.
Storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I bake them at 350°F (175°C) for 8–10 minutes or pop them in the air fryer to get the crisp back. Microwaving is quick but softens the outside.
FAQs
Can I use crescent roll dough instead of pizza dough?
Yes, crescent dough works great and gives a lighter, flakier texture. I pinch the seams together if using rolls.
Can I freeze them?
Absolutely. I freeze them after baking and let them cool first. I reheat from frozen in the oven until hot all the way through.
Are these spicy?
Not by default. I use mild taco seasoning, but I add jalapeños or hot sauce to turn up the heat when I want more spice.
Can I prep them ahead?
Yes, I assemble them a few hours in advance and refrigerate. Then I bake just before serving for the freshest texture.
What dips go best?
I love serving them with salsa, sour cream, guacamole, or even queso. They’re also great on their own!
Conclusion
Cheesy taco sticks are one of my favorite ways to enjoy taco night in a fun, easy format. Whether I’m making them for a party, weeknight dinner, or game-day snack, they’re always crowd-pleasers. Crisp on the outside, melty inside, and full of flavor—these little bites of joy never last long.
Print
Cheesy Taco Sticks: A Fun, Flavor-Packed Twist on Taco Night
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 taco sticks
- Category: Appetizer, Snack, Dinner
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
Cheesy taco sticks are a fun, handheld twist on classic tacos—filled with seasoned beef and melted cheese, wrapped in golden dough, and baked to perfection. Perfect for dipping, snacking, or taco night reimagined.
Ingredients
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- ⅓ cup water
- 1 can refrigerated pizza dough or crescent roll dough
- 1–1½ cups shredded cheddar or Mexican blend cheese
- Optional: diced onions, jalapeños
- 1 tbsp olive oil or melted butter (for brushing)
- Optional: garlic powder, extra shredded cheese for topping
- Dipping options: salsa, sour cream, guacamole
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a skillet over medium heat, brown the ground meat until fully cooked. Drain excess fat.
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Stir in taco seasoning and water. Simmer until thickened, about 5 minutes.
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Roll out dough and cut into 8 rectangles or squares.
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Spoon taco meat and shredded cheese onto one half of each piece. Fold over and pinch edges to seal.
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Place sticks seam-side down on the baking sheet. Brush with olive oil or butter, sprinkle with garlic powder or extra cheese.
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Bake for 12–15 minutes, or until golden brown.
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Let cool slightly before serving with your favorite dips.
Notes
- Add sautéed onions, corn, or bell peppers to the filling for extra flavor.
- For a spicier version, use pepper jack cheese or add hot sauce.
- Make ahead and refrigerate until ready to bake.
- Use an air fryer to reheat for extra crispiness.
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