What the heck is this?
Let’s get one thing straight: these aren’t your average taco night leftovers. Cheesy Taco Sticks are what happens when taco meat and gooey cheese get wrapped in soft pizza dough, baked until golden, and basically turn into a handheld flavor bomb. Think taco meets calzone, with a heavy dose of “can I eat six of these?” vibes. They’re dippable, snackable, kid-approved, and weeknight-easy. Whether you serve them for dinner, game day, or just because you have ground beef and need to do something fun with it — this is the move.
Why You’ll Love This Recipe
✔️ All the taco flavor, no crumbly shells.
✔️ Golden pizza dough + melted cheese = bliss.
✔️ Dips beautifully in salsa, guac, or sour cream.
✔️ Totally customizable — beef, chicken, beans, whatever.
✔️ Great for parties, picky eaters, or a Netflix-fueled night in.
The Good Stuff You’ll Need
For the Taco Filling:
1 lb ground beef
1 packet taco seasoning (or 2 tbsp homemade)
1/3 cup water
1/2 cup salsa (optional, for extra flavor)
1 1/2 cups shredded cheddar or Mexican blend cheese
For the Dough:
1 can refrigerated pizza dough (or your fave homemade version)
1 egg, beaten (for egg wash)
1/2 tsp garlic powder
1/2 tsp dried oregano
Optional for Serving:
Sour cream, salsa, guac, nacho cheese — you name it.
Let’s Do This
Step 1: Make the Taco Meat
Brown the ground beef in a skillet over medium heat. Drain the excess grease. Stir in taco seasoning, water, and salsa (if using). Simmer until thick and saucy, about 3–5 minutes. Let it cool slightly so it doesn’t melt your dough on contact.
Step 2: Roll and Stuff
Preheat your oven to 400°F. Roll out the pizza dough into a large rectangle (about 14×9 inches). Cut into 6–8 strips, depending on how big you want your sticks. Spoon a bit of taco meat and a generous pinch of cheese down the center of each strip. Fold and pinch the edges tightly to seal — like a mini burrito. Place seam-side down on a parchment-lined baking sheet.
Step 3: Brush and Bake
Brush the tops with the beaten egg. Sprinkle with garlic powder and oregano for that pizza-parlor finish. Bake for 12–15 minutes or until golden brown and crisp on top.
Step 4: Serve with Dips and Watch Them Disappear
Let cool for a few minutes, then serve with your favorite taco-style dips. Warning: they go fast.
Serving Suggestions
Serve with a side of Spanish rice or a crunchy green salad.
Perfect for lunchboxes — just reheat in the toaster oven.
Cut them in halves or thirds for party bites or game day apps.
Switch It Up
Swap the meat: Use shredded rotisserie chicken with fajita seasoning, or try seasoned black beans for a vegetarian version.
Add-ins: Mix in some sautéed onions, corn, or jalapeños with the meat.
Spice level: Add hot sauce or pepper jack cheese if you want a kick.
Make-Ahead Tips
Cook the taco filling ahead of time and store in the fridge for up to 3 days.
Assemble and freeze unbaked sticks — then bake from frozen at 375°F for about 20–25 minutes.
Leftovers can be refrigerated and reheated in the oven or air fryer to crisp up again.
Questions People Actually Ask
Q: Can I use crescent roll dough instead of pizza dough?
A: Yup! Crescent dough will give you a softer, flakier texture — equally delicious.
Q: Can I freeze them?
A: Absolutely. Freeze baked or unbaked. Just wrap them well and reheat when the craving hits.
Q: Do these get soggy?
A: Not if you let the filling cool slightly before stuffing, and bake until golden. Air fryer leftovers crisp right back up.
Cheesy Taco Sticks: The Snacky-Dinner Hybrid You Didn’t Know You Were Craving
- Total Time: 35 minutes
- Yield: 6–8 sticks
Description
Let’s get one thing straight: these aren’t your average taco night leftovers. Cheesy Taco Sticks are what happens when taco meat and gooey cheese get wrapped in soft pizza dough, baked until golden, and basically turn into a handheld flavor bomb. Think taco meets calzone, with a heavy dose of “can I eat six of these?” vibes. They’re dippable, snackable, kid-approved, and weeknight-easy. Whether you serve them for dinner, game day, or just because you have ground beef and need to do something fun with it — this is the move.
Ingredients
For the Taco Filling:
1 lb ground beef
1 packet taco seasoning (or 2 tbsp homemade)
1/3 cup water
1/2 cup salsa (optional, for extra flavor)
1 1/2 cups shredded cheddar or Mexican blend cheese
For the Dough:
1 can refrigerated pizza dough (or your fave homemade version)
1 egg, beaten (for egg wash)
1/2 tsp garlic powder
1/2 tsp dried oregano
Optional for Serving:
Sour cream, salsa, guac, nacho cheese — you name it.
Instructions
Step 1: Make the Taco Meat
Brown the ground beef in a skillet over medium heat. Drain the excess grease. Stir in taco seasoning, water, and salsa (if using). Simmer until thick and saucy, about 3–5 minutes. Let it cool slightly so it doesn’t melt your dough on contact.
Step 2: Roll and Stuff
Preheat your oven to 400°F. Roll out the pizza dough into a large rectangle (about 14×9 inches). Cut into 6–8 strips, depending on how big you want your sticks. Spoon a bit of taco meat and a generous pinch of cheese down the center of each strip. Fold and pinch the edges tightly to seal — like a mini burrito. Place seam-side down on a parchment-lined baking sheet.
Step 3: Brush and Bake
Brush the tops with the beaten egg. Sprinkle with garlic powder and oregano for that pizza-parlor finish. Bake for 12–15 minutes or until golden brown and crisp on top.
Step 4: Serve with Dips and Watch Them Disappear
Let cool for a few minutes, then serve with your favorite taco-style dips. Warning: they go fast.
Notes
Serve with a side of Spanish rice or a crunchy green salad.
Perfect for lunchboxes — just reheat in the toaster oven.
Cut them in halves or thirds for party bites or game day apps.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~290 kcal per serving
- Fat: ~16g
- Carbohydrates: ~20g
- Protein: ~14g