I remember the first time I pulled a tray of these Cheesy Taco Sticks out of my oven. The smell hit me first—a glorious fusion of sizzling seasoned beef, melted cheese, and that irresistible golden-brown pastry scent. My kitchen felt like the best kind of cross between a taco truck and a pizzeria, and I knew after one crispy, gooey bite that this recipe was going to be a forever favorite in my house. It’s the ultimate fun, shareable meal that perfectly solves the “what’s for dinner?” dilemma, and I’m so excited to walk you through exactly how I make it.
Ingredients
- 1 lb ground beef (I use 80/20 for best flavor)
- 1 packet taco seasoning mix
- 1 tube (13.8 oz) Pillsbury refrigerated pizza dough
- 1 ½ cups shredded Mexican cheese blend
- Optional for topping: chopped cilantro, diced tomatoes, sliced jalapeños, sour cream for dipping
Let’s talk about these ingredients for a sec, because a few small choices here make a huge difference. I strongly recommend using the full-fat ground beef; I tried it once with a leaner blend and the filling was just too dry. That bit of fat carries the taco seasoning so well. Speaking of seasoning, don’t just use plain chili powder—trust me, the pre-mixed packet includes salt and other spices like cumin that create that authentic, rounded taco flavor we’re after. And for the cheese, the pre-shredded “Mexican blend” is my go-to for its perfect melt, but a mix of cheddar and Monterey Jack works beautifully too.
Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (a clean wine bottle works in a pinch!)
- Sharp knife or pizza cutter
- Cooling rack
You don’t need any fancy gadgets for this, but I’ve learned a few tools are non-negotiable for success. That silicone baking mat? It’s my secret weapon for no-stick, easy clean-up, and it helps the bottom get evenly crispy without burning. If you don’t have one, parchment paper is a must. A rolling pin is also essential to get the dough thin enough—I tried just stretching it with my hands the first time and ended up with thick, doughy patches. Finally, transferring the baked sticks to a cooling rack for just 5 minutes prevents the steam from making the bottom soggy. It’s a small step I swear by.
Step-by-Step Instructions
First, I brown the ground beef in my skillet over medium-high heat, breaking it up into really small crumbles with my wooden spoon—this is key for a filling that stays put. Once it’s fully cooked and no longer pink, I drain off the excess grease. Then, I stir in the taco seasoning packet along with the amount of water it calls for (usually ⅔ cup). I let this simmer for about 5 minutes until it’s thick and fragrant, not soupy. This is where the magic starts, and my kitchen begins to smell amazing. I take it off the heat and let it cool for a good 10-15 minutes; a hot filling will melt the dough and make a huge mess.
While the beef cools, I preheat my oven to 400°F (200°C) and line my baking sheet. I unroll the pizza dough onto a lightly floured surface and use my rolling pin to press it into a rough 15×10-inch rectangle. Don’t stress about perfection here, just get it fairly even. I then sprinkle 1 cup of the cheese evenly over the entire surface of the dough, leaving a bare half-inch border around the edges. This creates a delicious cheese barrier that helps seal in the beef. I carefully spoon the cooled taco meat over the lower half of the cheesy dough rectangle, then fold the top half over to create a long, stuffed pocket.
Here’s the fun part: I press the edges firmly with my fingers to seal, then go back over them with the tines of a fork to crimp it shut. This is your insurance policy against cheese and beef explosions in the oven—don’t rush it! I use my pizza cutter to slice the log into 1-inch wide sticks. I gently transfer them to the baking sheet, giving them a little room to breathe. I brush the tops lightly with olive oil or spray them with cooking spray (this gives them that beautiful golden color) and sprinkle on the remaining ½ cup of cheese. Into the oven they go for 13-16 minutes, until they’re puffed and deep golden brown.(See the next page below to continue…)