Oh, you’re gonna love this Cheesy Taco Sticks Recipe! It’s one of those dishes I keep in my go-to list for game nights, casual dinners, or even a quick weekend treat because it’s just that satisfying. Imagine bite-sized pockets of seasoned beef and melty Colby Jack cheese wrapped in fluffy, buttery pizza dough—seriously, what’s not to love?

This recipe shines when you want something easy but still feels special enough to impress without hours in the kitchen. I’ve made these multiple times and love how versatile they are—they cook up quickly, so you get a crispy, cheesy, flavorful snack on the table in under half an hour. Trust me, once you try this Cheesy Taco Sticks Recipe, you’ll be making it over and over!

Ingredients You’ll Need

All the ingredients in this Cheesy Taco Sticks Recipe come together to create a perfect balance of flavor and texture—savory beef, creamy cheese, and buttery dough with just a hint of garlic and herbs. I recommend grabbing fresh garlic if you can and a good quality taco seasoning for the best taste.

Lean ground beef: Using lean beef keeps the filling from getting too greasy but stays juicy and flavorful.
Minced garlic: Fresh garlic makes a difference here, adding that lovely depth that garlic powder just can’t match.
Taco seasoning: I prefer the kind with a nice kick of cumin and chili powder—feels like fiesta time in every bite.
Water: Follow the taco seasoning package instructions—the moisture helps the spices bloom and coat your beef perfectly.
Pillsbury Pizza Dough: This dough is my shortcut secret—a soft, pillowy shell that crisps up beautifully.
Colby Jack cheese sticks: Their mild, creamy flavor melts like a dream inside these taco sticks.
Unsalted butter: For brushing over the dough to give that gorgeous golden color and rich flavor.
Garlic powder: Adds extra punch to the butter glaze, pairing perfectly with fresh garlic in the beef.
Dried parsley: A simple herb touch to brighten the overall look and flavor of the finished taco sticks.

Variations

I love tweaking this Cheesy Taco Sticks Recipe depending on the occasion—or just what’s in my fridge. You should definitely play around with it too! It’s great as a base for so many flavor twists, and honestly, that’s part of the fun.

Vegetarian variation: Swap the ground beef for cooked black beans or a meat substitute. I tried this with spiced lentils once and it was surprisingly delicious and hearty!
Spicy kick: Add chopped jalapeños inside or sprinkle red pepper flakes over the butter glaze. This one’s a favorite when friends come over wanting something with oomph.
Cheese swap: Feel free to use mozzarella sticks or even pepper jack for a bit more spice—I’ve found mix-and-match cheeses make these even better.
Seasonal herbs: Fresh cilantro or chives instead of dried parsley adds a bright pop when they’re in season.

How to Make Cheesy Taco Sticks Recipe

Step 1: Brown the beef with garlic and seasoning

Start by heating a frying pan over medium-high heat, then add your lean ground beef. Cook it for about 5 to 7 minutes until it’s fully browned, breaking it up with your spoon or spatula. This step is key—don’t rush! Make sure to drain off excess fat so the filling doesn’t get too oily. Then toss in your minced garlic and taco seasoning along with the water the package calls for. Stir it up and cook on high until the water evaporates, about 2-3 minutes. This part really thickens up the meat and packs in the taco flavor.

Step 2: Prepare the dough squares

Take your pizza dough out of the cans and unroll each one on parchment paper on a baking sheet. Shape each into a 12×8 inch rectangle—don’t stress the perfect rectangle; I just pinch and stretch gently until it looks even. Then cut each rectangle into six 4×4 inch squares. You’ll have 12 squares total, just right for the filling size.

Step 3: Assemble the taco sticks

Place about 3 tablespoons of the seasoned beef mixture right in the center of each square, then top with half of a Colby Jack cheese stick. Now comes the fun part—carefully bring the sides of the dough up and pinch to seal everything inside. I like to fold the ends up as well, tucking those seams in so nothing oozes out while baking. Just be gentle—too much stretching can make the dough tough, and we want fluffy, soft taco sticks.

Step 4: Butter and bake

Melt your butter in the microwave, then stir in garlic powder and dried parsley. Use a pastry brush to give each taco stick a good coating of this flavorful butter—this step adds a beautiful golden color and a little extra flavor kick. Bake them in your preheated oven at 425°F for 12 to 14 minutes, until the tops are lightly browned and the dough is cooked through. Your kitchen will smell amazing!

How to Serve Cheesy Taco Sticks Recipe

The image shows six white bowls and plates with different ingredients on a white marbled surface. There are two pieces of smooth, light beige dough placed side by side. A large white plate holds bright pink raw ground meat with a coarse texture. Next to it is a white bowl filled with shredded pale yellow cheese that looks soft and light. One small white bowl contains a cube of pale yellow butter sitting in liquid, and two other small white bowls hold dry spices – one with finely ground green herbs and the other with a reddish-brown powder. Another small white bowl contains a white powdery ingredient. The arrangement is neat and clear, showing all ingredients in separate containers. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little extra chopped parsley or even some fresh cilantro on top right out of the oven—it just makes them look so inviting. A squeeze of lime juice over the top is also a refreshing touch that balances the richness nicely. And of course, a dollop of sour cream or some vibrant salsa on the side can’t be beat.

Side Dishes

When I serve these cheesy taco sticks, I love pairing them with simple Mexican-style sides like Spanish rice, refried beans, or a bright corn salad. For a lighter option, a crisp green salad with a tangy vinaigrette rounds things out perfectly.

Creative Ways to Present

For parties, I’ve arranged these sticks standing up in a tall glass as finger snacks—it’s easy for guests to grab a piece, and it looks super festive. Wrapping individual taco sticks with a little strip of tissue paper tied with a string adds a cute, rustic touch for gatherings. You could even serve them alongside small bowls of different dips, making a fun snack board for sharing.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers—though honestly, they rarely stick around—I store them in an airtight container in the fridge. They keep well for about 4 to 5 days. I always recommend reheating gently so the dough doesn’t get tough.

Freezing

I’ve frozen these taco sticks before, and they hold up nicely. Just assemble them but don’t bake, wrap them tightly in plastic wrap and foil, then pop them in the freezer. When you’re ready, bake straight from frozen—just add a few extra minutes to the baking time.

Reheating

To reheat, I find popping them in the oven at 350°F for about 8-10 minutes does the trick. It crisps the dough back up without drying out the filling. Microwaving works in a pinch but sometimes makes the dough a little chewy, so oven reheat is my go-to.

FAQs

Can I use homemade dough instead of Pillsbury pizza dough for the Cheesy Taco Sticks Recipe?

Absolutely! Homemade pizza dough works wonderfully and gives you more control over the texture and flavor. Just make sure it’s rolled out to a similar thickness so the taco sticks bake evenly and the dough puffs up nicely.
Can I make the Cheesy Taco Sticks Recipe vegetarian?

Yes! Swap out the ground beef for cooked lentils, seasoned black beans, or even a meat substitute. You can cook the filling just the same with taco seasoning, and the cheese and dough combo will keep the sticks indulgent and delicious.
What dips go best with Cheesy Taco Sticks?

My personal favorites are salsa, guacamole, and sour cream. These complement the cheesy, savory flavor perfectly and add a fresh, tangy touch that balances the richness.
How do I prevent the dough from getting soggy?

Make sure you don’t overfill the dough and pinch the seams tightly to seal in the filling. Also, draining excess fat from the beef helps prevent sogginess. Baking at a high temperature creates a crisp outer crust that keeps everything nicely contained.

Final Thoughts

This Cheesy Taco Sticks Recipe is one of those comfort foods that’s quick to make but delivers big on flavor and smiles. I’ve shared it countless times with friends who rave about how easy and tasty it is—and honestly, it feels like a little party in every bite. If you want a simple way to up your snack game or impress with minimal fuss, give this recipe a try. I promise, you’ll find yourself reaching for it again and again. Happy cooking!

Cheesy Taco Sticks Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

These Cheesy Taco Sticks are a delicious handheld treat featuring seasoned ground beef and melted Colby Jack cheese wrapped in flaky pizza dough. Perfect for parties or a fun dinner, they offer a savory combination of flavors baked to golden perfection and brushed with a garlic-parsley buttery glaze.

Author: Emma
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 taco sticks 1x
Category: Snack
Method: Baking
Cuisine: Mexican-American

Ingredients

Scale

Meat Filling

1 pound lean ground beef
1 teaspoon minced garlic
1 package taco seasoning
Water as called for on the taco seasoning package

Dough & Cheese

2 cans Pillsbury Pizza Dough
12 Colby Jack cheese sticks

Butter Glaze

¼ cup unsalted butter
1 teaspoon garlic powder
1 teaspoon dried parsley

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cook Ground Beef: Heat a frying pan over medium-high heat, add the ground beef, and cook for 5-7 minutes until fully browned. Drain excess fat to keep the filling lean.
Season Meat Mixture: Stir in minced garlic, taco seasoning, and the water amount specified on the seasoning package. Cook on high heat for 2-3 minutes until the water evaporates. Remove from heat.
Prepare Dough: Remove pizza dough from the refrigerator and cans. On a parchment-lined baking sheet, unroll the dough tubes and hand-shape each into a 12×8 inch rectangle. Cut each rectangle into 6 even pieces approximately 4×4 inches, resulting in 12 dough squares total.
Assemble Taco Sticks: Place about 3 tablespoons of the beef mixture in the center of each dough square. Cut each cheese stick in half and place one half on top of the meat.
Seal and Shape: Carefully bring the sides of the dough up and pinch them together to seal around the filling. Pinch the dough ends and fold them up toward the pinched center seam, ensuring not to stretch the dough too much to maintain a fluffy pastry shape. Position each stick seam-side down on the prepared baking sheets.
Prepare Butter Glaze: Melt the butter in the microwave, then stir in garlic powder and dried parsley. Using a pastry brush or spoon, evenly coat each taco stick with this buttery mixture.
Bake: Place the baking sheets in the preheated oven and bake the taco sticks for 12-14 minutes until the tops turn lightly browned and the dough is cooked through.

Notes

TIP: Serve taco sticks hot with your favorite dips such as salsa, sour cream, and guacamole.
STORAGE: Store any leftovers in an airtight container in the refrigerator for 4-5 days.
Be careful not to overstretch the dough when sealing to keep the taco sticks puffed and avoid them falling flat.

Keywords: cheesy taco sticks, taco sticks recipe, beef taco sticks, pizza dough tacos, savory snack, baked taco sticks, party appetizers