Set your oven to four twenty five Fahrenheit to ensure the sticks bake up golden and crisp
Prepare the Pan:
Lightly coat a large baking sheet with nonstick spray so nothing sticks
Cook the Taco Meat:
Brown ground beef in a skillet over medium high heat breaking it up with a wooden spoon cook it until it is fully browned and no pink remains drain off any fat for crisp texture return to the heat stir in the taco seasoning directly with no water so the beef gets coated thickly remove from heat and let the meat cool so the cheese does not melt too early
Shape the Dough:
On a lightly floured surface roll out the pizza dough into a big rectangle cut in half lengthwise then make four more cuts up and down to get ten small rectangles try to keep them even so they bake evenly
Fill and Roll:
Spoon about a tablespoon or a little more of cooled taco meat into the center of each dough rectangle top with a cheese stick half roll up carefully and pinch the edges and seams well to fully enclose the filling this stops cheese from escaping during baking
Butter the Tops:
Mix melted butter garlic powder and parsley in a small bowl brush this mixture over each taco stick the extra butter will make the top gold and add herby aroma
Bake:
Arrange the filled sticks on your prepared pan leave some space between each for airflow bake for ten to twelve minutes or until the tops are golden brown and you can see cheese bubbling inside
Serve:
Let them cool for just a minute before serving these are tastiest hot offer with your favorite taco toppings or dips
You Must Know
- Freezer friendly for busy weeks
- Easy to double for parties
- Can be made ahead for game day
My favorite part is that cheesy stretch you get on the first bite When I make these with my kids they take turns sprinkling the parsley butter on top and laugh when the cheese oozes out the sides A total family memory maker
Storage Tips
Let the taco sticks cool to room temperature before storing to keep them from getting soggy For leftovers seal in an airtight container in the fridge They stay fresh for up to three days To reheat place on a baking sheet in a three fifty oven until hot and crisp again around five to eight minutes You can also freeze unbaked filled sticks just defrost and bake as usual
Ingredient Substitutions
Swap ground turkey or even crumbled plant based meat if beef is not your thing For the dough biscuit dough or crescent rolls also work in a pinch Trade out the cheese type for mozzarella for a milder taste or pepper jack for extra kick Add black beans or corn to the meat filling for a fun spin
Serving Suggestions
Pile on taco toppings like salsa sour cream or guacamole for dipping These pair well with a side salad or corn on the cob to balance the meal For parties set up a taco bar with all the fixings so everyone customizes their taco stick
Cultural Context
Though taco sticks are not traditional Mexican fare they channel the playful fusion of flavors American family food is known for Think of it as a taco’s cheesy cousin fun and endlessly adaptable I started making these as a shortcut for busy school nights but their popularity grew to all our gatherings
Pro Tips
- Always let the meat cool before shaping the sticks to avoid melting the cheese too soon
- Pinch the seams tight or you risk leaking cheese and meat onto the pan
- For extra crispness bake on a parchment lined sheet and finish under the broiler for a minute at the end
