Introduction
Oh, do you remember those days of after-school snacks, or maybe those potlucks where everyone raved about that one amazing appetizer? Well, get ready to create some new delicious memories because today we’re diving into something truly special: Cheesy Taco Sticks! These little flavor bombs are so incredibly easy to whip up, they’ll become your new go-to for family dinners, game nights, or just whenever you need a comforting bite. I remember the first time I made these, and my kitchen was instantly filled with the most mouthwatering aroma – it was pure happiness!
Why You’ll Love This Recipe
- Fast: From pantry to table in under 30 minutes!
- Easy: Seriously, anyone can make these. No fancy skills required!
- Giftable: Perfect for bake sales or a neighborly treat.
- Crowd-pleasing: Kids and adults alike will devour them!
Ingredients
Let’s gather our goodies. You probably have most of these in your kitchen already!
- 1 can refrigerated pizza dough: This is our magical shortcut! It makes the whole process a breeze.
- 1/2 pound ground beef: Your protein power-up.
- 1 packet taco seasoning: For that irresistible taco flavor we all adore.
- 1 cup shredded cheddar cheese: For that classic sharp, melty goodness.
- 1 cup shredded mozzarella cheese: To get that perfect, gooey cheese pull!
- 1 tablespoon butter, melted: This is going to give our sticks a lovely golden crust.
- 1/4 teaspoon garlic powder: A little hint of savory magic.
- Salsa and sour cream, for dipping: Because what’s a taco-inspired treat without the perfect dippers?
How to Make It
Alright, let’s get cooking! Follow these simple steps and prepare for some deliciousness.
- First things first, preheat your oven! Check your pizza dough package for the exact temperature – it’s usually around 400°F (200°C).
- Grab a skillet and toss in your ground beef. Cook it over medium heat until it’s all nicely browned. Once it’s cooked, drain off any excess grease. We want flavor, not fat!
- Now, stir in that fantastic taco seasoning and about 1/4 cup of water. Let it simmer gently for about 3 minutes. You’ll see it thicken up into a delicious taco filling.
- Unroll your pizza dough onto a clean surface. Gently press it out into a nice rectangle. Think of it like a blank canvas for all this yummy goodness!
- Spread your seasoned taco meat evenly all over the pizza dough, leaving a little border around the edges.
- Now for the best part – sprinkle both the shredded cheddar and mozzarella cheeses generously over the taco meat. Get ready for that amazing melty cheese!
- Carefully roll up the dough lengthwise, just like you would a jelly roll. This will help keep all that delicious filling inside.
- Once you have your beautiful log, use a sharp knife to cut it into about 1-inch thick slices. These are our soon-to-be taco sticks!
- In a little bowl, whisk together your melted butter and garlic powder. This is our secret weapon for a golden, flavorful crust. Brush the tops of each dough slice with this mixture.
- Arrange your seasoned sticks on a baking sheet. Make sure they have a little space between them.
- Pop them into your preheated oven and bake according to your pizza dough package directions, or until they’re beautifully golden brown and the cheese is all bubbly and melted. Oh, the anticipation!
- And there you have it! Serve these warm, right out of the oven, with your favorite salsa and a dollop of cool sour cream for dipping. Pure perfection!
Substitutions & Additions
Feeling creative? I love to play around with this recipe. Here are a few ideas:
- No ground beef? You can easily swap it for ground turkey, chicken, or even a plant-based crumble for a vegetarian option.
- Spice it up! Add a pinch of cayenne pepper to the taco meat for a little kick.
- Veggie power! Mix in some finely diced onions or bell peppers with the ground beef while it’s cooking.
- Different cheeses! Monterey Jack, pepper jack, or a Mexican blend would also be delicious.
- A hint of lime: Squeeze a little fresh lime juice over the taco meat before adding the cheese for a brighter flavor.
Tips for Success
A few little secrets from my kitchen to yours:
- Don’t overfill: While it’s tempting to pile on the filling, too much can make it hard to roll and may cause some filling to leak out during baking.
- Sharp knife is key: A sharp knife will give you clean cuts on your dough, making for neater sticks.
- Prep ahead: You can cook the taco meat mixture and let it cool completely a day in advance. Store it in the fridge, and then assemble and bake when you’re ready!
- Perfectly golden: If your sticks are browning too quickly on top, you can loosely tent them with foil for the last few minutes of baking.
How to Store It
Leftovers (if there are any!) are a treasure. Store any cooled Cheesy Taco Sticks in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back into a 350°F (175°C) oven for a few minutes until warmed through and the cheese is melty again. They’re also surprisingly good cold, straight from the fridge – a little secret snack!
FAQs
Got questions? I’ve got answers!
- Can I make these ahead of time and bake them later? Yes! You can assemble them up to the point of brushing with butter and place them on the baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You might need to add a minute or two to the baking time.
- What’s the best way to reheat them? For the crispiest results, I always recommend reheating them in the oven or a toaster oven.
- Are these spicy? The standard taco seasoning is usually mild, but if you’re sensitive to spice, you can use a mild taco seasoning packet. If you love heat, add a dash of hot sauce to the meat!
Cheesy Taco Sticks
Incredibly easy and delicious cheesy taco sticks that are perfect for weeknight dinners, game nights, or as a comforting bite. Ready in under 30 minutes, these crowd-pleasing treats are a guaranteed hit with kids and adults alike.
Equipment
- Skillet
- Baking Sheet
- Knife Sharp
- Small bowl
- Whisk
Ingredients
Main ingredients
- 1 can refrigerated pizza dough
- 0.5 pound ground beef
- 1 packet taco seasoning
- 0.25 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon butter melted
- 0.25 teaspoon garlic powder
- Salsa and sour cream for dipping
Instructions
- Preheat oven to the temperature specified on the pizza dough package (usually around 400°F/200°C).
- Cook ground beef in a skillet over medium heat until browned. Drain excess grease.1 can refrigerated pizza dough
- Stir in taco seasoning and 1/4 cup water. Simmer for 3 minutes until thickened.1 can refrigerated pizza dough
- Unroll pizza dough onto a clean surface and press into a rectangle.1 can refrigerated pizza dough
- Spread taco meat evenly over the dough, leaving a border.1 can refrigerated pizza dough
- Sprinkle cheddar and mozzarella cheeses over the taco meat.1 can refrigerated pizza dough
- Carefully roll up the dough lengthwise.1 can refrigerated pizza dough
- Cut the rolled dough into 1-inch thick slices.1 can refrigerated pizza dough
- Whisk together melted butter and garlic powder. Brush the tops of the dough slices with this mixture.1 can refrigerated pizza dough
- Arrange sticks on a baking sheet with space between them.
- Bake in preheated oven according to pizza dough package directions, or until golden brown and bubbly.1 can refrigerated pizza dough
- Serve warm with salsa and sour cream for dipping.1 can refrigerated pizza dough
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or toaster oven. Can be assembled ahead of time and refrigerated for up to 24 hours before baking.