If you love tacos (and who doesn’t?), then you’re going to fall hard for these Cheesy Taco Sticks. They’re everything you crave about taco night — seasoned beef, melted cheese, and buttery bread — rolled up into golden, handheld perfection. These taco sticks are easy to make, fun to eat, and perfect for dipping into salsa, sour cream, or guacamole.
The first time I made these, it was a Friday night, and everyone in the house was craving something fun. I didn’t have taco shells, but I did have pizza dough and some leftover taco meat. A quick roll, a sprinkle of cheese, and a little oven magic later, and we were all obsessed. They were crispy, cheesy, and bursting with taco flavor — like a mashup of a taco and mozzarella stick. Now, these Cheesy Taco Sticks are right up there with my Cottage Cheese Beef Noodle Bake and Beef Lombardi Casserole as family favorites.
Cheesy Taco Sticks
Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat. Add ground beef and onion. Cook until beef is browned and onion is soft. Drain excess grease, stir in taco seasoning and water, then simmer for 5 minutes. Let cool slightly and stir in shredded cheese.
- Preheat oven to 425°F (220°C). On a floured surface, roll pizza dough into a rectangle about ¼ inch thick. Cut into 8–10 strips.
- Place a spoonful of beef mixture on one edge of each strip and roll tightly. Pinch edges to seal. Place seam-side down on a lined baking sheet.
- Brush tops with melted butter and sprinkle with garlic powder and oregano.
- Bake for 12–15 minutes or until golden brown.
- Serve warm with dipping sauces of choice. Great with salsa, sour cream, or guacamole.
Notes
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Let us know how it was!Why You’ll Love Cheesy Taco Sticks
These Cheesy Taco Sticks are perfect for when you want something fast, cheesy, and absolutely delicious. They’re baked, not fried, and require just a few ingredients. Whether you’re making them as a snack, a game-day appetizer, or a quick dinner, they’ll always be a hit.
If you enjoy fun, flavorful dishes like my One-Pan Chicken Gallaba Skillet or Cheesy Tortilla Quiche, these taco sticks will slide right into your comfort food rotation.
Ingredients You’ll Need
For the Filling:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 packet taco seasoning (or 2 tablespoons homemade mix)
- ½ cup water
- 1 cup shredded cheddar cheese (or Mexican blend)
For the Dough:
- 1 pound refrigerated pizza dough (or homemade dough)
- 1 tablespoon butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
For Serving:
- Salsa, sour cream, or guacamole for dipping
These ingredients are simple and inexpensive — just like my Poor Man’s Husband Casserole, proof that delicious food doesn’t have to cost much.
How to Make Cheesy Taco Sticks
Step 1: Prepare the Filling
In a skillet, heat olive oil over medium heat. Add ground beef and onion, cooking until browned. Drain excess grease. Stir in taco seasoning and water, then simmer for 5 minutes until thickened. Let cool slightly, then mix in shredded cheese.
Step 2: Roll Out the Dough
Preheat oven to 425°F (220°C). Roll out the pizza dough on a lightly floured surface into a rectangle, about ¼ inch thick. Cut into 8–10 equal strips.
Step 3: Fill and Roll
Spoon a small amount of taco mixture along one edge of each strip, then roll tightly to seal, pinching the edges. Place seam-side down on a lined baking sheet.
Step 4: Brush and Season
Brush each taco stick with melted butter and sprinkle lightly with garlic powder and oregano.
Step 5: Bake to Golden Perfection
Bake for 12–15 minutes or until golden brown and crispy.
Step 6: Serve and Enjoy
Serve warm with your favorite dips — salsa, sour cream, or queso. These pair perfectly with a fresh salad or a side of Zucchini Chickpea Stir Fry for a fun dinner combo.
This recipe has the same effortless magic as my Cottage Cheese Flagels: a clever twist on comfort food that’s as fun to make as it is to eat.
Tips for Perfect Cheesy Taco Sticks
- Cool the filling before rolling: It keeps the dough from getting soggy.
- Seal the edges tightly: Keeps the cheese from leaking out.
- Use parchment paper: Prevents sticking and helps with even browning.
- Make them ahead: Assemble, refrigerate, and bake later for an easy prep.
Like my Creamy Meatball Soup, this recipe balances indulgence with practicality — it feels special but takes minimal effort.
Flavor Variations
- Spicy Beef & Jalapeño: Add diced jalapeños to the filling for heat.
- Chicken Taco Sticks: Use shredded rotisserie chicken with taco seasoning.
- Vegetarian Version: Replace beef with black beans and corn.
- Breakfast Twist: Fill with scrambled eggs, cheese, and sausage for morning taco sticks.
This kind of creativity reminds me of my Cheesy Veggie Quinoa Casserole — same easy foundation, endless tasty possibilities.
How to Store and Reheat
Storage: Keep leftover taco sticks in an airtight container for up to 4 days.
Freezing: Freeze before baking for up to 3 months. Bake straight from frozen, adding 5 extra minutes.
Reheating: Warm in an oven or air fryer at 350°F until crisp again.
These reheat beautifully, much like my Cottage Cheese and Veggie Bake, staying flavorful and crispy.
Frequently Asked Questions
1. Can I air fry Cheesy Taco Sticks?
Yes! Air fry at 375°F for 8–10 minutes until golden and crisp.
2. Can I use crescent roll dough instead of pizza dough?
Absolutely — it gives a lighter, flakier texture.
3. Can I make them ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.
4. Can I freeze them?
Definitely! Freeze unbaked taco sticks and bake straight from frozen.
The Final Bite
These Cheesy Taco Sticks are everything you love about taco night, wrapped in a buttery, golden crust. They’re easy to make, fun to eat, and completely addictive. Whether you serve them as an appetizer, snack, or quick dinner, they’ll disappear faster than you can make them.
Pair them with a fresh salad or my Christmas Bread Recipe for the ultimate comfort meal — proof that sometimes, the simplest dishes are the biggest hits.