I’m excited to share my Cheesy Taco Sticks, a playful, cheesy spin on Mexican Dishes packed with seasoned ground beef and gooey cheese in pizza dough with a garlic butter sheen that will make you scroll for the recipe.
I always get weirdly excited about these Cheesy Taco Sticks. I stuff seasoned ground beef and shredded cheddar cheese inside store bought pizza dough, and they come out with the cheese all melty and the dough golden, ok thats the vision.
Theyre brushed with melted butter and a little garlic, and honestly they vanish fast. They feel like junk food but smarter, and theyre perfect when you want something shareable, messy, and stupidly satisfying.
I promise youll want napkins and maybe some salsa. I cant help sneaking one before anyone else notices.
Appetizers Easy
Ingredients
- Ground beef: packs protein and fat, juicy, makes sticks hearty and satisfying.
- Taco seasoning: salty smoky spice, adds bold flavor, mostly sodium, little nutrition.
- Pizza dough: simple carbs for chew, gives structure, low fiber, easy to handle.
- Cheddar cheese: melty, adds calcium and protein, really tasty but high fat.
- Yellow onion: sweet when cooked, gives aroma, some fiber and vitamin C.
- Garlic: punchy aroma, tiny amounts boost flavor, may have mild health perks.
- Jalapeño: bright heat, adds zip and freshness, vitamin C, seeds increase spice.
- Sour cream: cools heat, creamy texture, adds fat and tang, good for dipping.
Ingredient Quantities
- 1 lb ground beef (80/20 is best, about 450 g, it’s juicier)
- 1 packet taco seasoning (about 1 oz) or 2 tbsp homemade taco seasoning
- 1/4 cup water (for seasoning, optional depending on seasoning used)
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 1 tbsp vegetable oil or olive oil
- 1 lb store bought pizza dough or 1 can refrigerated pizza dough (about 12 oz)
- 2 cups shredded cheddar cheese or Mexican blend
- 2 tbsp unsalted butter, melted for brushing
- 1 clove garlic, minced or 1/2 tsp garlic powder
- 1 egg (optional, for egg wash)
- 1 tbsp water (optional, for egg wash)
- Salt and black pepper to taste
- Fresh cilantro, chopped for serving (optional)
- Sour cream and salsa for serving (optional)
- 1 jalapeño, thinly sliced (optional)
How to Make this
1. Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper or lightly oil it.
2. Heat 1 tablespoon oil in a skillet over medium high heat. Add 1 small yellow onion, finely chopped, and cook 2 to 3 minutes until soft. Add 1 pound ground beef, season with salt and black pepper, and brown, breaking it up as it cooks.
3. Drain excess fat if there is a lot, then stir in 1 packet taco seasoning or 2 tablespoons homemade taco seasoning plus 1/4 cup water. Simmer until the mixture is thick and most of the liquid is gone, about 2 to 3 minutes. Taste and adjust salt. Remove from heat and let cool a few minutes so the dough wont get soggy.
4. On a lightly floured surface, roll out 1 pound store bought pizza dough or open a 12 ounce can of refrigerated pizza dough into a rough rectangle about 12 by 10 inches. Light flour prevents sticking but dont use too much or the dough gets tough.
5. Sprinkle about 1 cup of the 2 cups shredded cheddar or Mexican blend evenly over the dough leaving a 1/2 inch border. Spread the cooled seasoned beef evenly on top, then sprinkle the remaining cheese and scatter thin slices of 1 jalapeño if using.
6. Roll the dough up tightly from a long edge into a log, pinch the seam to seal, then cut the log into equal pieces about 1 inch wide. Place the pieces seam side down on the prepared sheet, spacing them a little so they can puff.
7. For shine, whisk 1 egg with 1 tablespoon water and brush lightly over the sticks if you want. Melt 2 tablespoons unsalted butter and stir in 1 minced garlic clove or 1/2 teaspoon garlic powder, then brush the garlic butter over each stick. Save a little butter to brush again after baking for extra flavor.
8. Bake on the middle rack until golden and cheese is melty, about 12 to 15 minutes but keep an eye on them since ovens vary. If edges brown too fast, lower the temp 25 degrees.
9. Remove from oven, brush with any reserved garlic butter, let cool 2 to 3 minutes so the cheese firms, then sprinkle with chopped fresh cilantro if you like. Serve warm with sour cream and salsa on the side.
10. Quick tips: dont overstuff or they will burst; cool the filling so the dough stays flaky; if filling seems greasy blot with paper towel; use parchment for easy cleanup and rotate the pan halfway through baking for even color.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper or oil for the sheet
4. Large skillet
5. Spatula or wooden spoon
6. Chef knife
7. Cutting board
8. Rolling pin or clean hands for shaping the dough
9. Measuring cups and spoons
10. Pastry brush (or a small spoon to drizzle butter)
FAQ
Cheesy Taco Sticks Recipe Substitutions and Variations
- Ground beef: swap for ground turkey or chicken for a leaner option just add a tablespoon oil cause it can be dryer, use Mexican chorizo or ground pork for more fat and flavor, or try plant based crumbles or cooked lentils plus smoked paprika for a vegetarian take.
- Taco seasoning: use a fajita or chili seasoning packet if thats what you have, or make a quick mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano and salt to taste for a fresher control of sodium.
- Pizza dough: swap for puff pastry for flakier sticks, refrigerated biscuit dough for a fast shortcut, large flour tortillas rolled tight for thinner crunchy sticks, or a pre made pizza crust sheet if you want less work.
- Cheddar cheese: use Monterey Jack or Colby jack for a milder melt, pepper jack for a spicy kick, shredded mozzarella for extra stretch, or dairy free shredded cheese if you need a vegan option just press it in so it holds.
Pro Tips
– Let the seasoned beef cool down some before you assemble, seriously. Hot filling will steam the dough and make it soggy, and if it’s greasy blot it with a paper towel so the rolls dont leak while baking.
– Don’t overstuff. Leave a little border when you add filling, roll fairly snug but not crushy, then chill the log 10 minutes before slicing so the cheese firms up and the slices hold their shape.
– Use a sharp serrated knife or unflavored dental floss to cut the log, and wipe the blade between cuts or dip it in hot water for a cleaner slice. This keeps filling from dragging and the rolls look neater.
– Double up on the flavor finish: brush with egg wash for color then with garlic butter before and right after baking. If the edges brown too fast tent loosely with foil and lower the oven temp a bit so the centers stay melty without burning.
Cheesy Taco Sticks Recipe
I’m excited to share my Cheesy Taco Sticks, a playful, cheesy spin on Mexican Dishes packed with seasoned ground beef and gooey cheese in pizza dough with a garlic butter sheen that will make you scroll for the recipe.
6
servings
580
kcal
Equipment: 1. Oven
2. Baking sheet
3. Parchment paper or oil for the sheet
4. Large skillet
5. Spatula or wooden spoon
6. Chef knife
7. Cutting board
8. Rolling pin or clean hands for shaping the dough
9. Measuring cups and spoons
10. Pastry brush (or a small spoon to drizzle butter)
Ingredients
-
1 lb ground beef (80/20 is best, about 450 g, it’s juicier)
-
1 packet taco seasoning (about 1 oz) or 2 tbsp homemade taco seasoning
-
1/4 cup water (for seasoning, optional depending on seasoning used)
-
1 small yellow onion, finely chopped (about 1/2 cup)
-
1 tbsp vegetable oil or olive oil
-
1 lb store bought pizza dough or 1 can refrigerated pizza dough (about 12 oz)
-
2 cups shredded cheddar cheese or Mexican blend
-
2 tbsp unsalted butter, melted for brushing
-
1 clove garlic, minced or 1/2 tsp garlic powder
-
1 egg (optional, for egg wash)
-
1 tbsp water (optional, for egg wash)
-
Salt and black pepper to taste
-
Fresh cilantro, chopped for serving (optional)
-
Sour cream and salsa for serving (optional)
-
1 jalapeño, thinly sliced (optional)
Directions
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper or lightly oil it.
- Heat 1 tablespoon oil in a skillet over medium high heat. Add 1 small yellow onion, finely chopped, and cook 2 to 3 minutes until soft. Add 1 pound ground beef, season with salt and black pepper, and brown, breaking it up as it cooks.
- Drain excess fat if there is a lot, then stir in 1 packet taco seasoning or 2 tablespoons homemade taco seasoning plus 1/4 cup water. Simmer until the mixture is thick and most of the liquid is gone, about 2 to 3 minutes. Taste and adjust salt. Remove from heat and let cool a few minutes so the dough wont get soggy.
- On a lightly floured surface, roll out 1 pound store bought pizza dough or open a 12 ounce can of refrigerated pizza dough into a rough rectangle about 12 by 10 inches. Light flour prevents sticking but dont use too much or the dough gets tough.
- Sprinkle about 1 cup of the 2 cups shredded cheddar or Mexican blend evenly over the dough leaving a 1/2 inch border. Spread the cooled seasoned beef evenly on top, then sprinkle the remaining cheese and scatter thin slices of 1 jalapeño if using.
- Roll the dough up tightly from a long edge into a log, pinch the seam to seal, then cut the log into equal pieces about 1 inch wide. Place the pieces seam side down on the prepared sheet, spacing them a little so they can puff.
- For shine, whisk 1 egg with 1 tablespoon water and brush lightly over the sticks if you want. Melt 2 tablespoons unsalted butter and stir in 1 minced garlic clove or 1/2 teaspoon garlic powder, then brush the garlic butter over each stick. Save a little butter to brush again after baking for extra flavor.
- Bake on the middle rack until golden and cheese is melty, about 12 to 15 minutes but keep an eye on them since ovens vary. If edges brown too fast, lower the temp 25 degrees.
- Remove from oven, brush with any reserved garlic butter, let cool 2 to 3 minutes so the cheese firms, then sprinkle with chopped fresh cilantro if you like. Serve warm with sour cream and salsa on the side.
- Quick tips: dont overstuff or they will burst; cool the filling so the dough stays flaky; if filling seems greasy blot with paper towel; use parchment for easy cleanup and rotate the pan halfway through baking for even color.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 201g
- Total number of serves: 6
- Calories: 580kcal
- Fat: 36.3g
- Saturated Fat: 17.6g
- Trans Fat: 0.17g
- Polyunsaturated: 1.7g
- Monounsaturated: 11.7g
- Cholesterol: 121mg
- Sodium: 592mg
- Potassium: 448mg
- Carbohydrates: 31.2g
- Fiber: 2.3g
- Sugar: 3.5g
- Protein: 35g
- Vitamin A: 509IU
- Vitamin C: 1.3mg
- Calcium: 283mg
- Iron: 2.9mg