Cheesy Taco Sticks with Beef (Print Version)

Soft breadsticks stuffed with seasoned beef and melted cheese, baked golden and perfect for dipping.

# Recipe Ingredients:

→ Meats

01 - 1/2 lb ground beef

→ Spices & Seasonings

02 - 1 tablespoon taco seasoning
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Dairy

05 - 1 1/2 cups shredded mozzarella cheese
06 - 1 cup shredded cheddar cheese
07 - 2 tablespoons unsalted butter, melted

→ Dough

08 - 1 can (14 oz) refrigerated pizza dough

→ Optional

09 - Fresh cilantro or chives, chopped, for garnish

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the ground beef until browned and crumbly. Drain excess fat.
03 - Stir in taco seasoning, salt, pepper, and 2 tablespoons of water. Simmer for 2–3 minutes until well mixed. Set aside to cool slightly.
04 - Roll out the pizza dough into a large rectangle (about 12 × 16 inches). Cut into 8 equal strips.
05 - Place a spoonful of the seasoned beef and a mix of mozzarella and cheddar cheese along one edge of each dough strip.
06 - Fold the dough over the filling, pinch and seal the edges tightly to form a stick.
07 - Arrange the sticks seam-side down on the prepared baking sheet. Brush with melted butter.
08 - Bake for 15–20 minutes, or until golden brown and cooked through.
09 - Sprinkle with fresh herbs, if desired, and serve warm with salsa, guacamole, or sour cream for dipping.

# Expert Advice:

01 -
  • Everything you love about tacos in handheld form, no shell required
  • The dough gets golden and crisp while the filling stays outrageously cheesy inside
  • Perfect for feeding a crowd without standing over a hot stove assembling individual tacos
02 -
  • Let the beef cool slightly before filling the dough or the cheese will start melting too fast and make sealing impossible
  • Pinch those edges really tightly any gap becomes a cheese escape route in the oven
  • The parchment paper saves you from scrubbing bakedon cheese off your baking sheet later
03 -
  • Use a pizza cutter to slice the dough into strips it is faster and cleaner than a knife
  • Let them rest for 3 minutes after baking so the cheese sets slightly and does not burn everyone mouth

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