I still remember the first time I made these Cheesy Taco Breadsticks. It was a chaotic Sunday, friends were about to arrive for the game, and I had precisely zero impressive snacks ready. I stared into my fridge, saw ground beef and a forgotten tube of pizza dough, and had a moment of pure, hungry inspiration. Forty minutes later, my kitchen was filled with the incredible, mouth-watering aroma of sizzling beef, melted cheese, and warm, garlicky bread. The pan emerged from the oven, a golden, bubbly masterpiece. The first pull-apart breadstick, loaded with all the taco fixings, was a revelation: crispy, cheesy, savory, and impossibly easy. It was an instant crowd-roaring hit, and it’s been my secret weapon for easy entertaining ever since.
Ingredients
- 1 lb ground beef (I use 80/20 for best flavor, but lean works too)
- 1 packet (about 1 oz) taco seasoning mix
- ¾ cup water
- 1 (13.8 oz) tube Pillsbury refrigerated classic pizza crust
- 1 ½ cups shredded Mexican blend cheese
- ½ cup shredded cheddar cheese for extra sharpness
- ¼ cup diced tomatoes, seeds and pulp removed
- ¼ cup sliced black olives
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- Optional for topping: 2 tablespoons finely chopped cilantro, ¼ cup diced green onions, and sour cream & salsa for serving
Let’s talk ingredients for a second. I’ve found that using a pre-made taco seasoning is the way to go here for speed and consistent flavor, but if you have a homemade blend you love, by all means use it! The two-cheese blend is my personal tip—the Mexican blend gets wonderfully melty, while the little bit of extra cheddar gives a sharper flavor punch. And about those diced tomatoes: don’t skip the step of removing the seeds and pulp. I learned this the hard way. The first time, I just chopped a tomato and tossed it on, and the extra moisture made the breadsticks a bit soggy in the middle. Taking that extra minute makes a huge difference.(See the next page below to continue…)