Cheesy Taco Sticks

If your family is anything like mine, taco night is basically a weekly tradition—and for good reason. But every once in a while, I love flipping that tradition on its head and surprising everyone with something just a little different… and that’s exactly where these Cheesy Taco Sticks come in. Think of all your favorite taco flavors—savory seasoned beef, melty cheese, a bit of salsa—wrapped up in a golden, buttery crust that’s perfect for dipping and sharing.

These cheesy taco sticks are the kind of recipe that makes you say, “Why didn’t I think of this sooner?” They’re crispy on the outside, gooey on the inside, and come together in just 30 minutes. Whether you’re feeding hungry kids after school, putting out a platter for game day, or just want an easy dinner idea that doesn’t involve forks or knives, this recipe has you covered.

Now, I’ve made these for everything from tailgate parties to last-minute weeknight meals, and they never last long. The best part? You can totally make them your own. Add a little heat with jalapeños, swap in black beans for a vegetarian twist, or serve them up with a trio of dips to take things up a notch.

Let’s get into how to make them. I promise—it’s way easier than you’d think.

this recipe

Ingredients You’ll Need

• 1 pound ground beef

• 1 tablespoon taco seasoning

• ½ cup salsa

• 1 tube refrigerated pizza dough

• 1½ cups shredded cheddar cheese or Mexican blend

• 1 egg, beaten (for egg wash)

• 1 tablespoon melted butter

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

• Optional: sour cream or guacamole for dipping

STEP 1: PREP YOUR OVEN AND PAN

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup a breeze and helps those taco sticks crisp up beautifully on the bottom.

STEP 2: MAKE THE TACO FILLING

Grab a skillet and cook your ground beef over medium heat until it’s fully browned. Drain off any extra grease (this helps avoid soggy dough later). Then stir in your taco seasoning and salsa. Let it all simmer together for about 2 to 3 minutes, until it thickens slightly. Give it a little time to cool—this step is key so the dough doesn’t get too soft or soggy when you fill it.

Tip: If you’re short on time, you can use pre-cooked taco meat or leftover taco filling from the night before.

STEP 3: PREP THE DOUGH

Now it’s time for the dough. Lightly flour your surface and roll out the refrigerated pizza dough into a rectangle. Try to keep it about ¼ inch thick so it bakes evenly. Then cut the dough into 6 to 8 equal pieces, depending on how big you want each taco stick.

STEP 4: FILL AND WRAP

Spoon a portion of the cooled taco meat onto the center of each dough rectangle. Then sprinkle on a generous amount of shredded cheese—this is what makes the inside so gooey and satisfying. Fold the dough over the filling like a burrito, pinch the edges to seal, and roll it gently into a stick shape. Place each one seam-side down on your prepared baking sheet.

STEP 5: ADD THE EGG WASH

Before baking, brush each taco stick with the beaten egg. This step gives them that beautiful, golden-brown shine and helps them crisp up just right.

Welcome back! Now that we’ve prepped and filled our taco sticks, it’s time to get them in the oven and finish them off with a buttery, herby topping that’s going to make your kitchen smell like heaven. This is where everything comes together—the dough gets golden and crispy, the cheese melts perfectly inside, and the flavor? Out of this world.

Whether you’re making these for a casual weeknight meal or prepping them ahead for a weekend get-together, this second part is where the magic happens. Let’s dive right into the final steps and talk about how to get that irresistible crunch on the outside with a melty, savory center.

STEP 6: BAKE UNTIL GOLDEN BROWN

With your taco sticks lined up on the baking sheet and brushed with egg wash, go ahead and slide them into your preheated oven. Bake for 12 to 15 minutes, or until the dough is puffed and golden brown.

You’re looking for a lightly crisp crust with no doughy spots—if the tops aren’t quite golden enough at the 12-minute mark, give them another minute or two. Every oven is a little different, so just keep an eye on them during the last few minutes.

STEP 7: BRUSH WITH SEASONED BUTTER

As soon as those taco sticks come out of the oven, don’t skip this step—it makes all the difference.

In a small bowl, mix together your melted butter, garlic powder, and dried oregano. Brush the tops of the warm taco sticks with this buttery mixture right after they come out of the oven. Not only does this add a rich flavor, but it gives them that irresistible, slightly glossy finish.

Bonus Tip: Want even more flavor? Try adding a pinch of chili powder or smoked paprika to the butter mix for a little kick.

STEP 8: COOL SLIGHTLY AND SERVE

Let the taco sticks cool for 5 to 10 minutes before serving. This helps the filling set slightly, so it doesn’t ooze out when you take a bite (and trust me, it’s worth the wait).

Serve them up with sour cream, guacamole, or even a side of extra salsa for dipping. These are incredibly satisfying on their own, but dipping takes things to the next level.

Tips and Variations to Try

One of the best parts about this recipe is how easy it is to customize. Here are a few fun twists you can try depending on what you have in your fridge—or what your family loves most.

• Switch Up the Cheese: Mexican blend, pepper jack, or even mozzarella work well here. Want more heat? Try shredded chipotle cheddar.

• Add More Fillings: Toss in some black beans, corn, or finely chopped jalapeños with the meat mixture.

• Make It Vegetarian: Use plant-based ground meat or replace the beef with sautéed mushrooms and black beans.

• Spice It Up: A dash of hot sauce or some crushed red pepper flakes can bring the heat for spice-lovers.

• Mini Version for Parties: Cut the dough into smaller rectangles and make bite-sized taco sticks—perfect for appetizers.

How to Store and Reheat Leftovers

If you happen to have any taco sticks left (which doesn’t happen often in my house), they store really well!

• In the Fridge: Let them cool completely, then store in an airtight container in the fridge for up to 3 days.

• To Reheat: Pop them in the oven at 350°F for about 10 minutes or use the air fryer for that fresh-out-of-the-oven crisp.

• To Freeze: Wrap individually in foil or plastic wrap and store in a freezer bag. Reheat straight from frozen in the oven at 375°F for 15-20 minutes.

These make an awesome grab-and-go lunch or late-night snack once they’re prepped ahead.