Mouthwatering Taco Sticks Delight

These gooey taco fingers turn your regular taco evening into a grab-and-go treat with spiced beef and melting cheese tucked inside golden pizza crust. I've whipped these up for sports parties and lazy weekend dinners when we want something filling that breaks away from our normal food routine.

I started making these while trying to use up extra taco meat, and now my friends ask for them whenever they drop by to watch games. The mix of crunchy outside and melty inside cheese makes them totally addictive.

Ingredients

• Ground beef: your main filling component, grab 80/20 for the tastiest results without too much fat
• Taco seasoning mix: gives you that real Mexican taste without dealing with lots of different spices
• Pillsbury Pizza Dough: forms a wonderful golden shell that's much quicker than homemade dough
• Colby jack and cheddar cheese sticks: create that must-have stringy pull when you take a bite
• Butter: helps the outside get nicely browned and adds richness
• Garlic powder: brings a tasty punch to the butter coating
• Dried parsley: adds a pop of green and light herby flavor to finish things off

Step-by-Step Instructions

Warm Up Your Oven:

Get your oven going at 400°F and put parchment on a baking sheet. This heat works perfectly for making the dough puff up and turn golden while your cheese gets all melty without burning. The parchment stops everything from sticking and makes tidying up super easy.

Fix Up the Beef:

Cook your ground beef in a pan over medium heat until it's fully browned, smashing it into tiny bits as you go. Pour off the extra fat so your taco sticks don't end up soggy. Mix in the taco seasoning as the package says, usually with a bit of water, and let it bubble until it thickens up. Your beef should be juicy but not swimming in liquid.

Get the Dough Ready:

Spread out the pizza dough on a lightly floured counter and slice it into 10 same-sized rectangles. Handle it carefully so it doesn't get tough. Check that each piece is big enough to fully wrap around your filling.

Put Together Your Taco Sticks:

Spoon about two tablespoons of your taco meat onto each rectangle, spreading it a bit but keeping away from the edges. Lay half a cheese stick on top of the meat. Wrap the dough around everything, starting from the longer side, and squeeze all the edges firmly to close them up. Place them sealed-side down on your baking sheet so they don't pop open while cooking.

Add the Garlic Butter:

Mix melted butter with garlic powder and dried parsley in a small dish until everything's combined. Use a brush to coat each taco stick generously with this tasty mixture. This boosts the flavor and helps the dough turn a lovely golden color as it bakes.

Cook Until Golden:

Bake in your hot oven for 12 to 15 minutes, keeping an eye on them near the end. Look for an even golden-brown outside and listen for the cheese sizzling inside. The dough should feel solid and sound empty when you tap it.

Cool and Dig In:

Let your taco sticks sit for 3 to 5 minutes before eating to avoid burning your mouth on the super-hot cheese. Set them out on a serving plate with small dishes of salsa, sour cream, and guacamole for dipping.

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My crew really goes crazy for the garlic butter coating on these taco sticks. My little girl once called them "pizza tacos" and that name has stuck around our house. Now they show up regularly in our dinner plans, especially on movie nights when we need something handheld but more substantial than just popcorn.

Make-Ahead Instructions

You can put these taco sticks together up to a day early and keep them wrapped in the fridge. Just add the garlic butter mix right before you bake them. If they're coming straight from the cold fridge, give them about 2 extra minutes in the oven. The meat filling can also be made up to 3 days ahead and kept on its own until you're ready to assemble everything.

Freezing and Reheating

To save them longer, freeze the prepared but uncooked taco sticks on a tray until they're hard, then pack them in a freezer bag. They'll stay good for up to 3 months. When you want to eat them, you can bake them frozen at 375°F for around 20 minutes. If you've already baked some, warm them up in a 350°F oven for 10 minutes or until they're hot throughout.

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Serving Suggestions

Make these taco sticks into a full dinner by adding a crisp green salad with cilantro lime dressing. For a party spread, serve them with Mexican rice, refried beans, and lots of toppings like chopped avocado, fresh pico de gallo, and pickled jalapeños. They also work great as party snacks when cut into smaller pieces after baking.

Customization Ideas

What's awesome about these taco sticks is how easy they are to change up. Try them with ground turkey or chicken for something lighter, or use black beans if you don't eat meat. Pepper jack cheese adds some nice heat, while sprinkling extra taco seasoning on the outside before baking makes the flavor pop more. You might even try spreading a thin layer of refried beans under the meat to make them creamier.

FAQs About the Recipe

→ What type of cheese is best for taco sticks?

Cheddar and Colby jack sticks are fantastic options, but don't be afraid to try other melty options like mozzarella or pepper jack to switch up the flavor.

→ Can I make these taco sticks ahead of time?

Sure thing, you can put the taco sticks together earlier, pop them in the fridge, and bake them when you're ready to eat.

→ What dipping sauces go well with cheesy taco sticks?

Guacamole, sour cream, and salsa are all winners. You might also want to try some queso or spicy chipotle mayo for something different.

→ How can I make these taco sticks spicier?

Toss in some diced jalapeños or a bit of cayenne into your beef mixture for extra heat.

→ Can I use homemade pizza dough for this recipe?

You bet! Homemade dough works great and gives the dish your own special touch.