Okay, so imagine if tacos and mozzarella sticks had a beautiful, crispy baby, and that baby was raised by pizza dough. That’s basically what we’re dealing with here with these Cheesy Taco Sticks. We’re taking seasoned ground beef, loading it up with cheese, wrapping it all in pizza dough, and baking it until it’s golden and gorgeous. It’s like a taco that you can eat with your hands without everything falling out the back end and onto your shirt. These bad boys are perfect for game day, movie night, or those times when you can’t decide between Mexican food and Italian comfort food — spoiler alert: now you don’t have to choose.
Why You’ll Love This Recipe
- All the taco flavors without the mess
- Crispy outside, gooey cheesy inside
- Perfect for feeding a crowd (or just yourself, no judgment)
- Kids go absolutely nuts for these
- Great for meal prep or freezing ahead
- Dippable in all your favorite sauces
The Good Stuff You’ll Need
For the Taco Filling:
- 1 lb ground beef (80/20 for maximum flavor)
- 1 packet taco seasoning (or make your own like a boss)
- 1/4 cup water
- 1 can (4 oz) diced green chiles
- 1/2 cup corn kernels (frozen or canned, drained)
- 1/4 cup diced onion
For the Cheese Situation:
- 2 cups shredded Mexican cheese blend
- 1 cup shredded mozzarella cheese (for that stretchy pull)
- 4 oz cream cheese, softened
For the Wrapper:
- 2 lbs pizza dough (store-bought or homemade)
- 1/4 cup butter, melted
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
For Dipping (Because Obviously):
- Salsa
- Sour cream
- Guacamole
- Queso
- Hot sauce
- Whatever makes your heart happy
Let’s Do This
Step 1: Get That Beef Situation Sorted
Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks.
Drain any excess fat (but leave a little for flavor).
Add taco seasoning, water, diced green chiles, corn, and onion. Simmer for 5 minutes until the liquid is mostly absorbed.
Remove from heat and let it cool slightly.
Step 2: Make It Extra Cheesy
In a large bowl, mix the softened cream cheese until smooth.
Add the Mexican cheese blend and mozzarella. Mix until combined.
Fold in the cooled taco meat mixture. This is your filling, and it’s about to make magic happen.
Step 3: Prep Your Dough Game
Preheat your oven to 400°F and line two baking sheets with parchment paper.
Divide the pizza dough into 16-20 equal pieces (depending on how big you want these bad boys).
Roll each piece into a rectangle about 4×6 inches.
Step 4: Assembly Time
Place about 2-3 tablespoons of the taco-cheese mixture along one long edge of each dough rectangle, leaving about 1/2 inch border.
Roll the dough tightly around the filling, pinching the seams to seal. Make sure the ends are sealed too — we don’t want any cheese escapees.
Step 5: Make ‘Em Pretty
Place the taco sticks seam-side down on your prepared baking sheets, leaving space between each one.
Mix melted butter with garlic powder, oregano, and smoked paprika.
Brush each taco stick with the seasoned butter mixture.
Step 6: Bake ‘Em Golden
Bake for 15-18 minutes until they’re golden brown and sound hollow when you tap them.
Let them cool for 5 minutes before serving (the cheese inside is molten hot).
Serving Suggestions
Arrange them on a platter with small bowls of all your favorite dipping sauces.
They’re amazing with a cold beer or some ice-cold limeade.
Serve alongside a simple salad if you want to pretend you’re being healthy.
Switch It Up
Go Chicken: Use rotisserie chicken instead of ground beef — just shred it and season with taco spices.
Make It Spicy: Add diced jalapeños or chipotle peppers to the filling.
Veggie Version: Use black beans, bell peppers, and extra corn instead of meat.
Breakfast Style: Add scrambled eggs and bacon to the mix.
Make It Fancy: Top with fresh cilantro and a squeeze of lime after baking.
Make-Ahead Tips
You can assemble these completely and freeze them on a baking sheet, then transfer to freezer bags once solid.
Bake from frozen, adding 5-7 extra minutes to the cooking time.
The filling can be made up to 2 days ahead and stored in the fridge.
Leftover taco sticks reheat beautifully in a 350°F oven for about 8-10 minutes.
Questions People Actually Ask
Q: Can I use store-bought pizza dough? A: Absolutely! That’s actually what I recommend. Life’s too short to make pizza dough from scratch for this.
Q: What if my dough keeps shrinking back? A: Let it rest for 10-15 minutes at room temperature, then try rolling again. Cold dough is stubborn dough.
Q: Can I make these in an air fryer? A: Yes! Cook at 375°F for 8-10 minutes, turning halfway through.
Q: How do I keep the cheese from leaking out? A: Make sure your seams are well-sealed and don’t overfill them. A little leakage is normal and adds to the rustic charm.
Q: Can I make mini versions? A: Totally! Just use less filling and reduce the cooking time to 10-12 minutes.
Print
Cheesy Taco Sticks Delight
- Total Time: 43 minutes
- Yield: 16–20 sticks 1x
Description
Okay, so imagine if tacos and mozzarella sticks had a beautiful, crispy baby, and that baby was raised by pizza dough. That’s basically what we’re dealing with here with these Cheesy Taco Sticks. We’re taking seasoned ground beef, loading it up with cheese, wrapping it all in pizza dough, and baking it until it’s golden and gorgeous. It’s like a taco that you can eat with your hands without everything falling out the back end and onto your shirt. These bad boys are perfect for game day, movie night, or those times when you can’t decide between Mexican food and Italian comfort food — spoiler alert: now you don’t have to choose.
Ingredients
For the Taco Filling:
- 1 lb ground beef (80/20 for maximum flavor)
- 1 packet taco seasoning (or make your own like a boss)
- 1/4 cup water
- 1 can (4 oz) diced green chiles
- 1/2 cup corn kernels (frozen or canned, drained)
- 1/4 cup diced onion
For the Cheese Situation:
- 2 cups shredded Mexican cheese blend
- 1 cup shredded mozzarella cheese (for that stretchy pull)
- 4 oz cream cheese, softened
For the Wrapper:
- 2 lbs pizza dough (store-bought or homemade)
- 1/4 cup butter, melted
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
For Dipping (Because Obviously):
- Salsa
- Sour cream
- Guacamole
- Queso
- Hot sauce
- Whatever makes your heart happy
Instructions
Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks.
Drain any excess fat (but leave a little for flavor).
Add taco seasoning, water, diced green chiles, corn, and onion. Simmer for 5 minutes until the liquid is mostly absorbed.
Remove from heat and let it cool slightly.
In a large bowl, mix the softened cream cheese until smooth.
Add the Mexican cheese blend and mozzarella. Mix until combined.
Fold in the cooled taco meat mixture. This is your filling, and it’s about to make magic happen.
Preheat your oven to 400°F and line two baking sheets with parchment paper.
Divide the pizza dough into 16-20 equal pieces (depending on how big you want these bad boys).
Roll each piece into a rectangle about 4×6 inches.
Place about 2-3 tablespoons of the taco-cheese mixture along one long edge of each dough rectangle, leaving about 1/2 inch border.
Roll the dough tightly around the filling, pinching the seams to seal. Make sure the ends are sealed too — we don’t want any cheese escapees.
Place the taco sticks seam-side down on your prepared baking sheets, leaving space between each one.
Mix melted butter with garlic powder, oregano, and smoked paprika.
Brush each taco stick with the seasoned butter mixture.
Bake for 15-18 minutes until they’re golden brown and sound hollow when you tap them.
Let them cool for 5 minutes before serving (the cheese inside is molten hot).
Notes
Arrange them on a platter with small bowls of all your favorite dipping sauces.
They’re amazing with a cold beer or some ice-cold limeade.
Serve alongside a simple salad if you want to pretend you’re being healthy.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: ~285 kcal
- Carbohydrates: ~26g
- Protein: ~12g