These cheesy taco sticks are my answer to taco cravings when I want something quick, warm, and handheld. With a golden crust, a seasoned beef filling, and a gooey cheesy center, they’re everything I love about tacos—just wrapped up in soft, grab-and-go breadsticks. Perfect for a weeknight meal, party snack, or lunchbox favorite, they’re ready in just 20 minutes.
Why You’ll Love This Recipe
I like how fun and fast these taco sticks are. They’re easy to make, kid-friendly, and totally customizable. The filling is classic taco meat with melty cheese, and I can wrap it all up in store-bought dough for maximum convenience. They’re baked to a crispy finish, and every bite is cheesy, beefy, and satisfying. Best of all, no utensils or plates required.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 lb (450 g) ground beef (or turkey)
- 1 packet taco seasoning + ⅓ cup water
- 1–1½ cups shredded cheddar or Mexican blend cheese
- 1 can refrigerated pizza dough or crescent dough
- 1 tablespoon olive oil or melted butter (for brushing)
- Optional toppings: garlic powder, chili flakes, chopped cilantro
Directions
- I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, I cook the ground beef until browned. I drain any excess grease, then stir in the taco seasoning and water. I let it simmer until thickened, then remove from heat.
- I roll out the dough and cut it into 10–12 equal rectangles.
- I place a spoonful of taco meat and a sprinkle of cheese on each rectangle, then fold and seal the edges to form sticks.
- I arrange them seam-side down on the baking sheet, brush the tops with olive oil or melted butter, and sprinkle with garlic powder or chili flakes if I’m using them.
- I bake for 10–12 minutes, or until golden and puffed.
- I let them cool slightly before serving with salsa, guacamole, or sour cream.
Servings and timing
This recipe makes 10–12 taco sticks. It takes me about 10 minutes to prep and another 10–12 minutes to bake, so I have them on the table in around 20 minutes.
Variations
Sometimes I add jalapeños, black beans, or corn to the filling for a bit of texture and heat. I’ve also made them with shredded chicken instead of ground beef, and swapped cheddar for pepper jack when I want more spice. For a breakfast version, I use scrambled eggs, sausage, and cheese.
Storage/Reheating
Leftovers store well in the fridge for up to 3 days. I reheat them in the oven or air fryer at 350°F (175°C) for about 5–6 minutes so they stay crispy. They can also be frozen once baked—just wrap tightly and reheat straight from the freezer.
FAQs
Can I use homemade dough?
Yes, when I have the time, I use my own pizza dough. It gives a slightly chewier texture, but still turns out golden and delicious.
What cheese works best?
I usually go for shredded cheddar or Mexican blend, but mozzarella or pepper jack also melt beautifully.
Can I make these vegetarian?
Absolutely. I swap the beef for black beans, sautéed peppers, or a meatless crumble and season the same way.
How do I keep the filling from leaking out?
I make sure to not overfill, and I pinch the seams closed tightly. Brushing with a little water before folding can also help seal the dough.
What can I dip these in?
My favorite dips are salsa, sour cream, queso, or guacamole. They’re great for serving alongside a dipping platter.
Conclusion
These cheesy taco sticks are a quick and satisfying twist on taco night. Whether I’m feeding a crowd, packing lunch, or just craving something cheesy and handheld, they always hit the spot. With just a few ingredients and 20 minutes, they’re one of the easiest comfort foods I make on repeat.
PrintCheesy Taco Sticks (Stuffed Breadsticks)
These cheesy taco sticks are the ultimate handheld snack—stuffed with seasoned beef and melty cheese, wrapped in soft dough, and baked until golden. Perfect for quick dinners, parties, or lunchboxes, these taco-flavored breadsticks are ready in just 20 minutes and packed with bold, satisfying flavor.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Yield: 10–12 taco sticks
- Category: Appetizer, Snack, Dinner
- Method: Bake
- Cuisine: Mexican-inspired, American
Ingredients
- 1 lb (450 g) ground beef (or turkey)
- 1 packet taco seasoning + 1/3 cup water
- 1–1½ cups shredded cheddar or Mexican blend cheese
- 1 can refrigerated pizza dough or crescent dough
- 1 tablespoon olive oil or melted butter (for brushing)
- Optional toppings: garlic powder, chili flakes, chopped cilantro
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a skillet, cook ground beef over medium heat until browned. Drain grease.
- Stir in taco seasoning and water. Simmer until thickened. Remove from heat.
- Roll out dough and cut into 10–12 rectangles.
- Add a spoonful of taco meat and cheese to each piece. Fold and seal tightly.
- Place seam-side down on baking sheet. Brush tops with oil or butter. Sprinkle with garlic powder or chili flakes if desired.
- Bake for 10–12 minutes, until golden and puffed.
- Cool slightly and serve with salsa, sour cream, or guacamole.
Notes
- Add-ins like black beans, corn, or jalapeños bring extra texture and spice.
- Shredded chicken or scrambled eggs make great filling swaps.
- For crispier results, reheat in air fryer or oven—not microwave.
- Homemade dough works well for a chewier bite.
- Don’t overfill and seal seams tightly to prevent leaks.
Nutrition
- Serving Size: 1 taco stick
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
