Mouthwatering Taco Cheese Sticks

These gooey taco twists turn your typical taco evening into a fun, grab-and-go treat combining well-seasoned beef and gooey cheese tucked inside crispy pizza dough. I've whipped these up for sports parties and laid-back weekend dinners when we want something tasty but different from what we usually eat.

I first threw these together when trying to use up extra taco meat, and now my friends ask for them whenever they come by to watch games. That mix of the crunchy outside and melty cheese inside makes them totally addictive.

Ingredients

• Ground beef: your main filling ingredient, pick 80/20 for better taste without too much fat
• Taco seasoning mix: gives you that real Mexican kick without having to measure tons of different spices
• Pillsbury Pizza Dough: makes the perfect golden wrapper that's way quicker than making your own
• Colby jack and cheddar cheese sticks: create that must-have stringy pull when you take a bite
• Butter: helps the outside get nicely browned and adds richness
• Garlic powder: brings a yummy savory touch to the butter coating
• Dried parsley: adds a pop of color and light herby flavor to finish it off

Step-by-Step Instructions

Preheat the Oven:

Get your oven hot at 400°F and put parchment on a baking sheet. This heat works just right to make the dough puff up and turn golden while melting the cheese without burning. The parchment stops everything from sticking and makes cleaning up super easy.

Cook the Beef:

Brown your beef in a pan on medium heat until you don't see any pink, breaking it up as it cooks. Pour off the extra grease so your taco sticks won't get soggy. Mix in the taco seasoning following what the package says, usually with a bit of water, and let it bubble until it thickens up. You want the meat juicy but not watery.

Prepare the Dough:

Roll out the pizza dough onto a lightly floured counter and slice it into 10 same-sized rectangles. Be gentle so you don't make the dough tough by working it too much. Check that each piece is big enough to wrap all the way around your filling.

Assemble the Taco Sticks:

Drop about two spoonfuls of your beef onto each dough piece, spreading it a bit but leaving space around the edges. Put half a cheese stick on top of the meat. Wrap the dough around everything, starting from the long side, and press all the edges firmly to close them. Lay each stick with the seam underneath on your baking sheet so they don't pop open while cooking.

Brush with Garlic Butter:

Mix melted butter with garlic powder and dried parsley in a small bowl till everything's combined. Brush this tasty mix all over each taco stick. This gives them more flavor and helps them get that nice golden color in the oven.

Bake to Perfection:

Stick them in your hot oven for 12 to 15 minutes, keeping an eye on them toward the end. Look for an even golden brown outside and listen for cheese sizzling inside. The dough should feel firm and sound empty when you tap it.

Serve and Enjoy:

Let them cool for 3 to 5 minutes before eating so the super hot cheese doesn't burn your mouth. Put them on a plate with little dishes of salsa, sour cream, and guacamole for dipping.

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My family really goes crazy for the garlic butter on top of these taco sticks. My little girl once called them "pizza tacos" and we've used that name at our house ever since. Now they show up regularly in our dinner lineup, especially on movie nights when we want something we can hold but that's more filling than popcorn.

Make-Ahead Instructions

You can put these taco sticks together up to 24 hours before and keep them covered in the fridge. Just add the garlic butter right before you bake them. If they're coming straight from the fridge, cook them about 2 minutes longer. You can also cook the beef filling up to 3 days ahead and store it by itself until you're ready to assemble.

Freezing and Reheating

To keep them longer, freeze the put-together but unbaked taco sticks on a baking sheet until they're hard, then move them to a freezer bag. They'll stay good for up to 3 months. When you want to eat them, bake them frozen at 375°F for about 20 minutes. If they're already baked, warm them up in a 350°F oven for 10 minutes or until they're hot all the way through.

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Serving Suggestions

Make these taco sticks into a full dinner by adding a crisp green salad with cilantro lime dressing. For a Mexican feast, serve them with Spanish rice, refried beans, and lots of toppings like diced avocado, fresh pico de gallo, and pickled jalapeños. They also work great as party snacks when cut into smaller pieces after baking.

Customization Ideas

What's great about these taco sticks is how easy they are to change up. Try them with ground turkey or chicken for something lighter, or use black beans instead for a no-meat option. Pepper jack cheese gives them a nice spicy kick, and sprinkling some taco seasoning on the outside before baking makes the flavor even stronger. You can even spread a thin layer of refried beans under the meat to make them creamier.

Common Recipe Questions

→ What cheese works best for making taco sticks?

Cheddar and Colby jack sticks are fantastic options, but feel free to try other melty options like pepper jack or mozzarella for different flavors.

→ Can I prepare these taco sticks beforehand?

You can definitely put them together early, keep them in the fridge, and pop them in the oven right before you need them.

→ What should I serve with cheesy taco sticks for dipping?

Guacamole, salsa, and sour cream are all great choices. You might also enjoy queso or spicy chipotle mayo as alternatives.

→ How do I add more heat to these taco sticks?

Mix in some diced jalapeños or a dash of cayenne pepper to your beef mixture for extra spiciness.

→ Is it okay to use my own pizza dough recipe?

You bet! Homemade dough works wonderfully and gives your taco sticks a special homemade touch.