If you’re anything like me, there are nights when you want that bold, comforting taco flavor—without all the mess. Enter these Easy Cheesy Taco Sticks. They’re everything you love about tacos—seasoned beef, melty cheese, soft dough—all rolled into a grab-and-go stick that’s perfect for dipping, sharing, and yes, totally devouring.
I first started making these for game days and casual family nights, but they quickly became a go-to for busy weeknights, too. They’re super simple to throw together, and I can almost guarantee they’ll disappear the minute they hit the table. Whether you’re feeding kids, teens, or taco-loving adults, these cheesy handheld bites are always a win.
And let’s be honest—anything wrapped in dough and brushed with buttery garlic? That’s hard to say no to.
In this post, I’m breaking it down step by step so you can whip these up without breaking a sweat. Let’s dive in!
Getting Started with Easy Cheesy Taco Sticks
These taco sticks are all about simplicity, which is what makes them so perfect for quick dinners or last-minute entertaining. Here’s what you’ll need to get started:
Ingredients You’ll Need
Main Ingredients:
1 lb ground beef
1 packet taco seasoning mix
1 tube Pillsbury Pizza Dough
5 colby jack and cheddar cheese sticks, halved
Seasoning and Topping:
4 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
That’s it! Most of these are pantry or fridge staples, so you might already have everything on hand.
STEPS: Let’s Make the Taco Stick Magic Happen
Step 1: Preheat and Prep Your Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will keep the taco sticks from sticking and make cleanup a breeze. Trust me, you don’t want to be scrubbing baked-on cheese from a pan later.
Step 2: Cook and Season the Beef
Grab a skillet and place it over medium heat. Add 1 pound of ground beef, breaking it up with a spoon or spatula as it cooks. Once it’s browned and fully cooked through, drain any excess fat.
Now it’s time to season. Add your packet of taco seasoning to the beef, following the directions on the packet (usually this means adding a bit of water and letting it simmer). Stir it all together until the meat is coated in that bold, zesty flavor. Set it aside off the heat—you’ll use it again soon.
Step 3: Roll Out the Dough
Lightly flour your surface and unroll your Pillsbury Pizza Dough. Using a knife or pizza cutter, divide the dough into 10 equal rectangles. Don’t worry if they’re not perfectly shaped; they just need to be big enough to hold a spoonful of meat and a half cheese stick.
Step 4: Fill and Wrap
Spoon a bit of your taco meat mixture into the center of each rectangle. Then place half a cheese stick (either colby jack or cheddar—your call!) on top of the meat.
Now comes the fun part: wrap the dough around the filling, pinching the edges and ends tightly to seal. You want to make sure there’s no open seams so the cheese doesn’t leak out while baking. Place each one seam-side down on your prepared baking sheet.
Bake, Brush, and Serve
Now that your taco sticks are wrapped and ready to go, it’s time to add that irresistible buttery finish and get them in the oven. This next part is where everything really comes together—the dough gets golden, the cheese gets gooey, and your kitchen starts smelling amazing.
These taco sticks are best served fresh from the oven, but I’ve also included a few make-ahead tips and flavor variations in this section so you can adapt the recipe to whatever your day (or appetite) demands.
Let’s keep going!
STEPS: Time to Bake and Add the Finishing Touches
Step 5: Mix Up the Buttery Garlic Topping
In a small bowl, combine:
4 tablespoons of melted butter
1 teaspoon garlic powder
1 teaspoon dried parsley
This simple mix gives the taco sticks that extra flavor boost. It also helps the tops brown up beautifully in the oven. Using a pastry brush, generously brush the garlic butter mixture over the tops of each wrapped taco stick on the baking sheet.
You’ll probably smell the goodness already, and they haven’t even hit the oven yet!
Step 6: Bake Until Golden Brown
Slide the baking sheet into your preheated oven (400°F) and bake for 12 to 15 minutes, or until the dough is puffed and golden brown. Keep an eye on them around the 12-minute mark—some ovens run a little hot, and you don’t want to overdo it.
Once baked, the dough should be firm but soft, with a light golden color. The cheese inside should be melted and just starting to ooze when you cut one open (if you’re like me and just have to sneak a bite before serving).
Step 7: Let Cool Slightly and Serve with Dips
After baking, let the taco sticks cool on the sheet for a few minutes. This helps the filling set a bit and keeps little fingers from burning if you’re serving these to kids.
Now comes the fun part—dipping! These are amazing with:
Classic salsa
Creamy guacamole
Cool sour cream
Spicy queso
Set out a variety if you’re serving a crowd. It’s a fun way to mix things up and let everyone customize their bites.
Tips and Tricks for the Best Taco Sticks
These taco sticks are pretty foolproof, but here are a few little extras I’ve learned from making them (a lot) over the years:
Seal them tight. Make sure the dough is pinched firmly closed. If there’s even a small opening, the cheese will leak during baking.
Switch up the meat. Don’t be afraid to sub in ground turkey or chicken for a lighter version. Ground sausage can also add a fun twist.
Make them ahead. You can assemble the taco sticks earlier in the day, cover them with plastic wrap, and refrigerate until ready to bake. Just wait to brush on the garlic butter until right before they go in the oven.
Spice it up. Want more heat? Toss in some chopped jalapeños or add a dash of hot sauce to the meat mixture.
Mini version: For a party appetizer, cut the dough into smaller pieces and use less filling to make bite-sized taco sticks.
Serving Suggestions
If you’re turning this into a full meal, you can serve these taco sticks with:
A simple side salad or Mexican rice
Corn on the cob
A refreshing lime slaw
FAQs and Final Thoughts
We’ve covered how to prep, wrap, and bake these irresistible Easy Cheesy Taco Sticks—but before you head to the kitchen, let’s go over some common questions I get whenever I share this recipe. Whether you’re making them for the first time or planning to double up for a party, these quick answers should help you feel totally confident.
Frequently Asked Questions
1. Can I use crescent roll dough instead of pizza dough?
Yes, absolutely! Crescent roll dough is a great substitute and adds a slightly flakier texture. Just make sure to pinch the seams tightly so the filling doesn’t leak during baking.
2. How do I keep the cheese from leaking out?
Make sure the dough is sealed well around the edges and ends. Press them together firmly and place the sticks seam-side down on the baking sheet. This helps keep everything nicely tucked in while baking.
3. Can these be made ahead of time?
Definitely. You can assemble the taco sticks up to 8 hours ahead and refrigerate them until ready to bake. Wait to brush on the garlic butter until just before baking for the best texture.
4. Can I freeze them?
Yes, they freeze beautifully. Bake them first, let them cool completely, and then freeze in an airtight container or zip-top bag. To reheat, bake at 350°F for 10–12 minutes straight from the freezer or until warmed through.
5. What other cheese works well in this recipe?
Cheddar, Monterey Jack, mozzarella, or pepper jack all melt well and taste great. Feel free to mix and match based on your preferences.
6. Are these spicy?
Not inherently. The base recipe is mild and kid-friendly. To add heat, you can use a spicy taco seasoning mix, stir in some chili flakes, or add diced jalapeños to the filling.
7. What’s the best way to store leftovers?
Store any leftover taco sticks in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer for the best texture—microwaving will work, but it may soften the dough.
Final Thoughts: Why You’ll Love These Taco Sticks Again and Again
These Easy Cheesy Taco Sticks really check all the boxes—simple ingredients, minimal prep, and huge flavor payoff. Whether you’re serving them as a fun twist on taco night, a casual party appetizer, or a quick weeknight dinner, they’re guaranteed to be a hit.
What I love most is how customizable they are. You can tweak the filling, switch up the cheese, or even make them vegetarian. And let’s not forget—the dipping options are half the fun. I always serve them with salsa and sour cream, but honestly, they’re good enough to eat plain, straight from the baking sheet (I may or may not have done that a few times).
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Easy Cheesy Taco Sticks
Description
These Easy Cheesy Taco Sticks are a fun and flavorful twist on classic tacos—perfect for parties, quick dinners, or kid-friendly snacks. Wrapped in soft pizza dough and stuffed with taco-seasoned beef and gooey cheese, they bake up golden and delicious with a buttery garlic topping. Pair them with your favorite dips for an irresistible treat.
Ingredients
Main Ingredients
1 lb ground beef
1 packet taco seasoning mix
1 tube Pillsbury Pizza Dough
5 colby jack and cheddar cheese sticks, halved
Seasoning and Topping
4 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
Instructions
1️⃣ Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2️⃣ In a skillet over medium heat, cook the ground beef until fully browned, breaking it up with a spoon as it cooks. Drain any excess fat. Add the taco seasoning mix according to package directions, stir well, and set the seasoned beef aside.
3️⃣ On a lightly floured surface, roll out the Pillsbury Pizza Dough. Use a knife or pizza cutter to divide the dough into 10 equal rectangles.
4️⃣ Place a spoonful of the taco meat in the center of each rectangle, then add a halved cheese stick on top. Roll the dough around the filling and pinch the edges to seal completely. Arrange the taco sticks seam-side down on the prepared baking sheet.
5️⃣ In a small bowl, mix the melted butter with garlic powder and dried parsley. Brush the tops of each taco stick with the seasoned butter mixture.
6️⃣ Bake for 12–15 minutes or until the dough is puffed and golden brown.
7️⃣ Let the taco sticks cool for a few minutes before serving. These pair perfectly with salsa, guacamole, or sour cream for dipping.
Notes
Make sure the dough is sealed well to prevent any cheese from leaking out during baking. You can substitute ground turkey or chicken for the beef for a lighter version. For a spicier kick, add chopped jalapeños to the filling before rolling.
