Variations & Customizations
This recipe is a wonderful canvas for your favorite taco flavors. I’ve swapped the ground beef for seasoned ground turkey or shredded chicken (use a rotisserie chicken mixed with taco seasoning and a splash of broth) with fantastic results. For a vegetarian twist, I sautéed a mix of black beans, corn, bell peppers, and onions with the taco seasoning until dry, and it was so delicious and hearty. Just be sure any veggie filling is not wet.
The cheese and topping options are endless. My husband loves when I add a layer of pickled jalapeños under the beef for a spicy kick. I’ve also mixed a brick of softened cream cheese into the cooled taco meat for an extra-rich, creamy filling—it’s decadent and so good. Before baking, try brushing the tops with melted garlic butter instead of oil and sprinkling with everything bagel seasoning or grated Parmesan for a different flavor profile.
You can even play with the dough. While the classic pizza dough is perfect, I’ve had great success with Pillsbury’s Italian Herb dough for an extra flavor boost. For a fun, flakier texture, crescent roll dough sheets work, though you’ll need to press the seams together. After baking, I love finishing them with fresh toppings like a sprinkle of chopped cilantro, diced tomatoes, or a drizzle of crema. Let everyone customize their own plate.
How to Store, Freeze & Reheat
Leftovers (if you have any!) store really well. I let them cool completely, then place them in a single layer in an airtight container separated by parchment paper. They’ll keep in the fridge for 3-4 days. To reheat, I never use the microwave—it makes them soggy. Instead, I toast them in my air fryer at 350°F for 3-4 minutes or bake them in a 375°F oven for 8-10 minutes until re-crisped and hot all the way through. It brings them right back to life.
These freeze beautifully for make-ahead meals. After baking and completely cooling, I arrange them on a baking sheet and flash-freeze for 1 hour until solid. Then, I transfer them to a freezer bag, squeezing out all the air. They can be frozen for up to 2 months. You can bake them straight from frozen—just add a few extra minutes to the baking time. It’s such a lifesaver on hectic nights.
You can also assemble the sticks ahead of time and freeze them unbaked. Prepare the recipe up to the point of cutting and placing on the baking sheet. Freeze them on the sheet until solid, then bag them up. When you’re ready, bake from frozen, adding 5-7 minutes to the bake time. I’ve done this when prepping for parties, and it feels like magic to have a hot, homemade appetizer ready with almost no day-of work.
FAQ Section
Can I make these ahead of time?
Absolutely, and I do this often for easy entertaining. You can prepare the filling up to 2 days ahead and keep it sealed in the fridge. You can also fully assemble the sticks, cover the baking sheet tightly with plastic wrap, and refrigerate for up to 6 hours before baking. Just note that the dough may not puff quite as high as when baked immediately, but the flavor is still fantastic.
My dough ripped while I was assembling. What do I do?
Don’t panic, this happens to me sometimes if I roll the dough too thin. Keep a little extra dough from the edges to use as a “patch.” Just place a small piece over the tear, press to seal, and carry on. If the rip is after filling, try to pinch it closed as best you can. They might not be picture-perfect, but I promise they’ll still taste incredible.
Can I use homemade pizza dough?
You can, but I have a note of caution from experience. Store-bought dough tubes are formulated to be very forgiving and puff reliably. A homemade dough might be denser or rise differently. If you use it, make sure it’s a thin, pliable dough and let it come fully to room temperature. I’ve had success, but for guaranteed ease and consistency, I personally stick with the refrigerated kind for this specific recipe.
Conclusion
There you have it—my go-to recipe for the most delicious, fun, and satisfying Cheesy Taco Sticks. From that first incredible smell wafting through the kitchen to the last crispy bite dipped in cool sour cream, this dish never fails to bring a smile. It’s a testament to how simple ingredients can create something truly special with just a little know-how. I hope you make them, love them, and make your kitchen smell as wonderful as mine does. Happy cooking