Name: Cheesy Taco Sticks
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 2/3 cup water; 1 can refrigerated pizza dough or crescent roll dough; 1 to 1 1/2 cups shredded cheddar cheese or Mexican blend; 1 egg, beaten (for egg wash); 1 tablespoon butter (optional, for brushing); 1/2 teaspoon garlic powder (optional); Salsa or sour cream (for serving, optional)

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Cheesy taco sticks are a fun, handheld twist on classic tacos that combine savory seasoned beef, gooey melted cheese, and soft golden dough in every bite. They’re perfect as a snack, appetizer, or quick dinner idea—and they come together with just a few simple ingredients. I love how easy they are to make and how satisfying they are to eat, especially when dipped in salsa or sour cream.

Why You’ll Love This Recipe

I love how these cheesy taco sticks turn taco night into something new and exciting. They’re less messy than traditional tacos and totally customizable. They’re kid-friendly, freezer-friendly, and great for meal prep or entertaining. Plus, wrapping taco filling in fluffy dough with cheese feels a little indulgent in the best way possible.

Ingredients

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

ground beef
taco seasoning
water
refrigerated pizza dough or crescent roll dough
shredded cheddar cheese (or a Mexican blend)
egg (for egg wash)
butter (optional, for brushing)
garlic powder (optional, for flavor)
salsa or sour cream (for serving, optional)

Directions

I brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Once it’s browned, I drain the excess grease and stir in taco seasoning and water. I let it simmer until thickened, then remove it from heat.
I roll out the pizza or crescent dough and cut it into rectangles large enough to fill and fold.
I spoon a bit of the taco meat and shredded cheese onto one end of each rectangle, then fold the dough over and pinch the edges to seal.
I place the sticks on a baking sheet lined with parchment paper and brush them with an egg wash. If I want extra flavor, I melt a little butter and mix it with garlic powder to brush on top after baking.
I bake the taco sticks in a preheated oven at 375°F (190°C) for about 15–18 minutes, or until golden brown and puffed.
I let them cool slightly, then serve them warm with salsa or sour cream on the side.

Servings and timing

This recipe makes about 8 taco sticks.
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes

Variations

Sometimes I use ground turkey or chicken instead of beef for a lighter version. I also like adding diced jalapeños, black beans, or corn to the filling for extra texture and flavor. For a vegetarian twist, I skip the meat and load them with sautéed veggies and beans. If I want more spice, I use pepper jack cheese instead of cheddar.

Storage/Reheating

I store leftover taco sticks in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 8–10 minutes, or until warmed through. For a quick option, I microwave them for about 30 seconds, though the crust stays crispier in the oven or toaster oven. They also freeze well—just wrap individually and freeze for up to 2 months.

FAQs

Can I use homemade dough instead of store-bought?

Absolutely. I’ve used homemade pizza dough when I have time, and it works great. Just roll it out thin and cut to size.

Do these work as a make-ahead meal?

Yes, I prepare and bake them ahead of time, then refrigerate or freeze. They reheat beautifully, making them perfect for meal prep or parties.

What dipping sauces go well with them?

I love serving them with salsa, sour cream, guacamole, or even queso dip. A spicy ranch also makes a great pairing.

Can I make them in the air fryer?

Yes, I’ve tried them in the air fryer at 375°F (190°C) for about 10–12 minutes. They come out golden and crisp, and it’s a great option if I don’t want to turn on the oven.

How do I keep the filling from leaking out?

I make sure to seal the dough edges tightly by pinching or pressing with a fork. Using an egg wash around the edges also helps create a better seal.

Conclusion

Cheesy taco sticks are one of those recipes I turn to when I want something quick, easy, and crowd-pleasing. They’re packed with flavor, super versatile, and always hit the spot. Whether I’m making them for a game night, a lunchbox treat, or just a fun dinner, they never last long—and they always get rave reviews.