Cheesy Twisted Taco Sticks

This delightfully cheesy taco sticks recipe transforms classic taco flavors into a fun, handheld treat perfect for game days, casual gatherings, or a creative weeknight dinner. The combination of seasoned ground beef and melty cheese wrapped in flaky pizza dough creates an irresistible snack that disappears quickly whenever I serve it.

I first made these taco sticks for a last minute Super Bowl party when I needed something quick that could feed a crowd. They were such a hit that they've become my go to recipe whenever friends text that they're stopping by unexpectedly.

Ingredients

• Refrigerated pizza dough: provides a convenient base that bakes up golden and flaky without the hassle of making dough from scratch
• Ground beef: creates the hearty filling try using 85/15 lean to fat ratio for the best flavor without excess grease
• Taco seasoning packet: infuses authentic Mexican flavors throughout the meat choose low sodium if watching salt intake
• Cheddar cheese: adds that classic sharp taco flavor look for freshly shredded for better melting
• Mozzarella cheese: creates those irresistible cheese pulls when you bite in fresh mozzarella works better than pre shredded
• Melted butter: brushed on top ensures a beautiful golden crust with rich flavor use real butter not margarine
• Garlic powder: adds a subtle savory note that enhances the overall flavor profile without overpowering
• Salsa and sour cream: complete the experience by adding brightness and creaminess for dipping

Step-by-Step Instructions

Preheat The Oven:

Heat your oven to 375°F to ensure it reaches the proper temperature while you prepare the taco sticks. Position the rack in the center of the oven for even cooking.

Brown The Meat:

Heat a skillet over medium heat until hot then add the ground beef. Break it up with a wooden spoon into small crumbles as it cooks. Continue cooking for about 5 to 7 minutes until no pink remains and the meat is evenly browned. Drain off excess fat by tilting the pan and removing with a spoon or paper towel.

Season The Meat:

Return the drained meat to the skillet and add the taco seasoning along with the amount of water specified on the packet typically about 1/4 cup. Simmer for 3 to 4 minutes until the liquid reduces and the seasoning coats the meat thoroughly. Remove from heat and allow to cool slightly so it won't melt the dough when applied.

Prepare The Dough:

On a lightly floured surface roll out the refrigerated pizza dough into a rectangle approximately 14 by 10 inches. Use gentle pressure to avoid tearing the dough and ensure even thickness throughout. If the dough springs back, let it rest for 5 minutes before trying again.

Add The Filling:

Spread the cooled taco meat evenly over one half of the dough leaving a 1/2 inch border around the edges. Distribute the mixture carefully to ensure each bite will contain meat. Sprinkle both cheeses evenly over the meat layer combining them creates the perfect balance of flavor and meltiness.

Fold And Seal:

Carefully fold the empty half of the dough over the filling creating a large rectangle. Press the edges firmly with your fingers or a fork to seal completely preventing any filling from leaking during baking.

Cut And Twist:

Using a sharp knife or pizza cutter slice the filled dough into approximately 8 strips each about 1 inch wide. Gently twist each strip 2 to 3 times holding both ends and placing on a parchment lined baking sheet with about 1 inch between each twist.

Add Final Touches:

In a small bowl combine the melted butter and garlic powder then brush this mixture generously over each twisted stick. This will create a beautiful golden crust with delicious flavor when baked.

Bake To Perfection:

Place the baking sheet in the preheated oven and bake for 15 to 20 minutes watching carefully toward the end. The sticks are done when they're golden brown on top and the dough is completely cooked through with no soggy center.

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My favorite part about these taco sticks is how they remind me of the hand rolled tacos my grandmother used to make, but in a form that's much easier to share at parties. The first time my kids helped me twist the dough, they created some hilariously misshapen versions that tasted just as delicious as the prettier ones.

Make Ahead Options

These taco sticks can be assembled up to 24 hours before baking. Simply prepare through the twisting step, place on a baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to bake, brush with the butter mixture and add an extra 2-3 minutes to the baking time since they'll be starting cold. You can also freeze the unbaked sticks on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen by adding 7-10 minutes to the cooking time.

Creative Variations

While the classic beef version is wonderful, this recipe welcomes personalization. Try substituting ground turkey or chicken for a lighter option, or use plant-based meat alternatives for a vegetarian version. You can also experiment with different cheese combinations – pepper jack adds a nice kick, while Monterey Jack provides extra creaminess. For additional flavor, consider mixing a few tablespoons of diced green chiles or black olives into the meat mixture before filling the dough.

Serving Suggestions

Transform these taco sticks from a simple snack to a complete meal by serving alongside a crisp green salad with cilantro-lime dressing. For a festive taco bar experience, set out a variety of dipping options beyond the traditional salsa and sour cream – try guacamole, queso dip, or even ranch dressing mixed with a bit of taco seasoning. These sticks also pair beautifully with Mexican-style rice or a simple bean soup for a more substantial dinner.

Recipe FAQs

→ Can I make these Cheesy Taco Sticks ahead of time?

Yes! You can prepare the sticks up to the point of baking, then refrigerate for up to 24 hours. When ready to serve, brush with butter and bake, adding 2-3 extra minutes to the baking time. For longer storage, freeze unbaked sticks and bake from frozen at 375°F for 22-25 minutes.

→ What can I use instead of ground beef?

Ground turkey, chicken, or plant-based meat alternatives work well as substitutes. You could also use refried beans or black beans (mashed slightly) for a vegetarian version. The taco seasoning will give any of these options that classic flavor profile.

→ How do I prevent the cheese from leaking out while baking?

Make sure to seal the edges of the dough thoroughly before cutting into strips. Leave a half-inch border around the filling when spreading it on the dough, and press firmly when sealing. If some cheese does leak, it will create deliciously crispy cheese edges!

→ Can I use homemade pizza dough instead of refrigerated?

Absolutely! Homemade pizza dough works wonderfully in this recipe. Just make sure to roll it to about 1/4-inch thickness to ensure proper cooking. You may need to adjust baking time slightly depending on your dough recipe.

→ What other dipping sauces work well with these taco sticks?

While salsa and sour cream are classic pairings, guacamole, queso dip, ranch dressing, or a spicy sriracha mayo also complement these taco sticks beautifully. For extra flavor, try mixing some taco seasoning into sour cream to create a taco-flavored dip.

→ How do I reheat leftover Cheesy Taco Sticks?

For best results, reheat in an oven or toaster oven at 350°F for 5-7 minutes until heated through and crispy again. Microwave reheating works in a pinch (30-45 seconds) but the texture won't be as crispy. Air fryers also work wonderfully - 2-3 minutes at 350°F will restore their original texture.