Cheesy Taco Sticks
Cheesy Taco Sticks are a fun, hand-held mashup of pizza, tacos, and mozzarella sticks — perfect for busy weeknights, casual parties, or an indulgent snack attack. Crispy, golden dough wrapped around spiced beef and stretchy cheese makes them irresistibly munchable. If you like comfort food with a playful twist, these sticks hit the spot; for another hearty crowd-pleaser, check out this best beef lasagna recipe for more cheesy inspiration.
Why make this recipe
If you’re tired of the same old taco night or bored by plain pizza, these Cheesy Taco Sticks solve the problem by combining familiar flavors into a portable, baked treat. They take classic taco-seasoned beef and mozzarella, encase them in ready-made pizza dough, and turn a weeknight dinner into finger food that kids and adults both love. The result is warm, cheesy, and satisfying with minimal fuss and big payoff.
Step-by-Step Guide to Making Cheesy Taco Sticks
Ingredients:
- 1 pound (454g) ground beef (80–85% lean)
- 1 packet (1 oz) taco seasoning
- 1/4 cup (60ml) water
- 1 tube (13.8 oz) refrigerated pizza dough
- 6 mozzarella cheese sticks, halved
Directions:
- Cook Beef: In a large skillet over medium-high heat, add the ground beef and break it apart with a spatula. Brown thoroughly until no pink remains. Drain excess fat to prevent greasy dough. Return the skillet to the heat, stir in the taco seasoning and 1/4 cup (60ml) water, then reduce to a simmer. Let the mixture cook, stirring occasionally, until the water is absorbed and the taco flavors have melded into the meat — about 2–4 minutes. Remove from heat and let it cool slightly so it won’t make the dough soggy.
- Prepare Dough: On a lightly floured surface or a sheet of parchment paper, unroll the refrigerated pizza dough. Gently stretch or roll it into a rectangle roughly 12–14 inches long and 8–10 inches wide, depending on how thick you want the final sticks. If the dough resists, let it rest a few minutes and then continue; cold dough is easier to work with when slightly relaxed.
- Assemble Sticks: Evenly spread the cooked taco beef mixture over the dough, leaving a small margin along the long edge opposite where you’ll place the cheese. Arrange the halved mozzarella sticks in a row along one long edge of the dough so each slice will get a cheese center when rolled.
- Roll and Cut: Starting from the edge with the mozzarella, tightly roll the dough into a log, keeping the filling snug inside. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal sticks (about 1-inch pieces if your log is 12 inches). Press the seam-side down on the cut pieces so they keep their shape while baking.
- Bake: Place the sticks seam-side down on a prepared baking sheet (lined with parchment or lightly greased). Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the dough is golden brown and the cheese is melted and bubbly. Keep an eye on them: ovens vary, and you want a golden exterior without overbrowning.
- Serve: Remove from the oven and let the Cheesy Taco Sticks cool slightly for 3–5 minutes so the cheese settles and you don’t burn your mouth. Serve warm with your favorite dips like sour cream, salsa, or guacamole.
Why these steps matter:
- Browning and draining the beef keeps the final sticks from becoming greasy.
- Simmering the taco seasoning with water helps the flavors coat the meat instead of remaining powdery.
- Slightly cooling the meat before assembling prevents the dough from getting soggy and helps the rolls hold together.
Best Way to Store Cheesy Taco Sticks
- Refrigerator: Store in an airtight container or wrapped tightly in foil for up to 3–4 days at 40°F (4°C).
- Freezer: Place cooled sticks in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag or container for up to 1 month at 0°F (-18°C).
- Reheating: From refrigerated, reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through. From frozen, bake at 375°F (190°C) for 18–22 minutes (covered loosely with foil the first half to avoid over-browning).
Serving Suggestions for Cheesy Taco Sticks
- Make a taco-night platter: arrange sticks with small bowls of sour cream, pico de gallo, guacamole, shredded lettuce, and sliced jalapeños so eaters can customize.
- Pair with a fresh salad: a crisp tortilla-chip salad or lime-cilantro slaw balances the richness of the sticks.
- Dippers: try a chipotle mayo, salsa verde, or a cooled ranch dressing mixed with taco seasoning for a quick chip dip.
Tips to make Cheesy Taco Sticks
Q: How do I keep the sticks from getting soggy?
A: Let the cooked beef cool slightly before assembling and avoid adding wet toppings (like salsa) inside the roll. Drain excess fat well after browning.
Q: How do I make sure the cheese doesn’t leak out?
A: Use mozzarella sticks that are cold (not room temperature) when cutting and roll tightly. Press seams firmly and bake seam-side down.
Q: Can I make these in advance?
A: Yes. Assemble and cut the sticks, then freeze them raw on a baking sheet. Once frozen, transfer to a bag and bake straight from the freezer (add 5–7 minutes to baking time).
Variation (if any)
- Two quick swaps to try:
- Beef-free option (bullet): Use seasoned ground turkey or a plant-based crumble with taco seasoning for a lighter or vegetarian-friendly stick.
- Cheese swap (paragraph): Substitute pepper jack or a Mexican-blend shredded cheese instead of mozzarella for more flavor and a slightly spicier melt; just avoid cheeses with a high moisture content that could make the dough soggy.
Tips on technique and flavor
- If you like extra crispness, brush the outside of the rolls lightly with olive oil or an egg wash before baking for a richer color and crunch.
- For extra taco flavor, mix in a tablespoon of chopped cilantro or finely diced green chiles with the beef before rolling.
- Add texture by sprinkling a small amount of crushed tortilla chips over the beef layer before placing the cheese sticks — they add crunch without compromising the roll.
FAQ
Q: Can I use homemade pizza dough instead of refrigerated?
A: Yes — homemade dough works perfectly. Roll it to a similar thickness and follow the same assembly and baking times, though very dense dough may need a slightly longer bake.
Q: What if the mozzarella sticks are too long or too short?
A: Trim them to fit the dough log. If they’re too short, place two halves end-to-end with a bit of overlap; the melted cheese will fuse during baking.
Q: How can I make these spicier or milder?
A: For spicier sticks, use hot taco seasoning or add a pinch of cayenne pepper to the beef. For milder versions, choose a mild taco seasoning and use a milder cheese.
Q: Can I prepare these entirely ahead of time and refrigerate before baking?
A: Yes. Assemble and seal the sticks, refrigerate them on the baking sheet covered tightly for up to 24 hours, then bake directly from chilled (add a couple extra minutes if needed). For longer storage, freeze.
Q: Are these freezer-friendly?
A: Absolutely. Freeze assembled sticks on a sheet, then bag them. Bake from frozen, adding time as needed.
Make-ahead and party planning
Cheesy Taco Sticks are ideal for entertaining: assemble several batches, freeze them raw, and bake when guests arrive. For a buffet, keep baked sticks warm in a low oven (200°F/95°C) on a parchment-lined tray, covered loosely with foil so they stay warm and don’t dry out.
Dietary swaps and notes
- Gluten-free: use a store-bought gluten-free pizza dough or make a simple gluten-free dough at home. Expect a different texture — handle gently.
- Lower-fat: choose lean ground beef (90% lean) or use ground turkey and cut back on added oils.
- Vegetarian: use seasoned plant-based crumbles or a filling of roasted peppers, onions, black beans, and corn with taco seasoning.
Presentation ideas
- Cut the sticks in half diagonally for smaller appetizer-sized pieces.
- Serve on a long board lined with lettuce and garnished with cilantro and lime wedges for a festive look.
- Offer small dipping cups so guests can combine multiple sauces — pico with sour cream is always a hit.
Troubleshooting
- Dough tears while rolling: gently patch with extra dough scraps and press to seal; let the dough rest if it’s too elastic and try again.
- Cheese oozing out and burning: place rolls seam-side down and consider lining the pan with parchment to catch drips. If cheese still leaks, reduce oven temperature by 10–15°F and increase bake time slightly.
- Soggy bottom: ensure the beef isn’t too moist and the dough isn’t rolled too thin. Par-baking the dough for 3–4 minutes before adding filling can help if you repeatedly get soggy results.
Final notes on flavor balance
The magic of Cheesy Taco Sticks is the way the warm, spiced beef contrasts with the creamy mozzarella and crisp dough. Keep seasonings bold enough to come through against the cheese, and consider accent flavors like lime zest, chopped cilantro, or a smear of refried beans for extra depth.
FAQs (alternate format)
- Q: Can I add vegetables inside?
- A: Yes, finely diced peppers, onions, or cooked corn can be added to the beef layer as long as they’re not too wet.
- Q: Is there a sauce inside?
- A: No sauce is necessary; the seasoned beef provides flavor. If you prefer, spread a thin layer of refried beans or taco sauce before adding the beef.
- Q: How many does this recipe serve?
- A: Makes about 12 sticks; plan for 2–3 sticks per adult as a main with sides, or 3–4 per person as an appetizer.
A final pro tip
When feeding a crowd, double the recipe and bake in batches — Cheesy Taco Sticks reheat well and are easy to keep warm. Offer a variety of dips and sides so guests can customize their bites.
Conclusion
If you want another take on this concept with fewer ingredients, check out this take on Cheesy Taco Sticks featuring 4 ingredients for a super-simple version at Cheesy Taco Sticks {4 ingredients} – Best Friends For Frosting. For a similar flavor-packed recipe with step-by-step photos and slight variations, see the original inspiration at Cheesy Taco Sticks – I Wash You Dry.
Print
Cheesy Taco Sticks
- Total Time: 35 minutes
- Yield: 12 sticks 1x
- Diet: Beef
Description
A delightful mashup of pizza, tacos, and mozzarella sticks, perfect for busy weeknights or indulgent snacks.
Ingredients
- 1 pound (454g) ground beef (80–85% lean)
- 1 packet (1 oz) taco seasoning
- 1/4 cup (60ml) water
- 1 tube (13.8 oz) refrigerated pizza dough
- 6 mozzarella cheese sticks, halved
Instructions
- In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess fat.
- Stir in taco seasoning and water, then reduce heat to simmer for 2–4 minutes until flavors meld.
- On a floured surface, unroll pizza dough and stretch into a rectangle about 12–14 inches long.
- Spread the cooked taco beef mixture over the dough, leaving a margin at one edge.
- Place mozzarella sticks in a row along the long edge of the dough.
- Roll the dough tightly from the edge with cheese, pinching the seam to seal.
- Cut the rolled dough into 12 equal sticks (about 1-inch pieces).
- Place seam-side down on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20–25 minutes until golden brown and cheese is melted.
- Let cool for 3–5 minutes before serving with dips.
Notes
For extra crispness, brush with olive oil before baking. Freeze assembled sticks for later use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stick
- Calories: 250
- Sugar: 1g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 40mg
Keywords: cheesy taco sticks, finger food, party snacks, Mexican appetizers
