Pin it
Mix up your dinner routine by turning basic pizza dough into mouth-watering Mexican-Italian fusion Cheesy Taco Sticks. The combo of flavorful beef, gooey cheese, and that tasty garlic butter outside makes a grab-and-go treat that works for crazy weeknights or when friends come over.
I stumbled on this idea during my kids' busy sports season, and now it's what I turn to when I need food that hits the spot fast. There's something totally addictive about that crispy, garlicky outside with all that melty goodness inside.
Must-Have Ingredients Breakdown
- Ground beef: Go with somewhat lean but keep some fat
- Pizza dough: Don't use it cold from the fridge
- Cheese sticks: Skip the low-fat ones for better melt
- Taco seasoning: Newer spices pack more punch
- Quality butter: The salted kind works better for the outside
- Fresh garlic: Gives way more kick than the powder stuff
- Fresh parsley: Brings nice color and fresh taste
Simple Cooking Walkthrough
- Meat Preparation:
- Cook beef until no pink shows. Crumble it small. Pour off the fat. Add plenty of seasoning. Let it cool completely.
- Dough Handling:
- Let it warm up first. Stretch it out gently. Slice into even pieces. Keep it covered. Don't dawdle.
- Assembly Process:
- Spread meat in equal amounts. Set cheese in the middle. Press edges firmly closed. Look for any openings. Leave space between them.
- Butter Coating:
- Gently warm the butter. Stir in your seasonings. Blend well. Paint it on thick. Save some for later.
- Baking Method:
- Make sure oven's hot enough. Keep an eye on them. Turn the pan if needed. Look at the bottoms too. Let them sit briefly.
Pin it
I came up with this when I was trying to get my family excited about taco night again.
Getting The Heat Just Right
After lots of trial runs, I can tell you that nailing the oven temp makes all the difference. You want a fully hot 425°F oven from the start to get that nice crispy outside while keeping everything inside melty and delicious. I always turn the pan around halfway to make sure they brown evenly.
Prep Them Early
These sticks work great when you need to plan ahead. I often cook the meat mixture earlier and stick it in the fridge. When life gets crazy, I'll put them all together and keep them covered in the fridge for up to 4 hours before cooking. Just add an extra minute or two in the oven.
Keeping Leftovers Fresh
They taste best right away, but you can keep any extras in a sealed container in the fridge for about three days. To warm them up, I pop them in a 350°F oven for 5-7 minutes to bring back that crunch. You can use the microwave too, but they won't stay as crispy.
What To Serve With Them
These adaptable sticks go great with all kinds of dips. I like to set out warm queso, fresh salsa, guacamole, and sour cream. For a full dinner, try them with a crunchy Mexican-style salad or some rice and beans on the side.
Switch Things Up
I've played around with this recipe a bunch. Tossing in some chopped jalapeños adds a nice kick, while black olives bring a salty touch. For a morning twist, I sometimes swap in scrambled eggs and breakfast sausage instead of the taco meat.
Fixing Common Problems
Don't stress if cheese escapes while baking. Those cheese bits that leak out turn into tasty crunchy edges. If you notice the dough getting too brown too fast, just lay some foil over them for the rest of the cooking time.
Pin it
These Cheesy Taco Sticks have earned a top spot in my cooking lineup. Something magical happens when you mix seasoned meat, melty cheese, and that garlic butter coating. They're a hit with kids and grown-ups alike. Whether they're dinner, packed in lunchboxes, or set out at a party, they always vanish in no time.
Frequently Asked Questions
- → Can these be made early?
- You can prep them ahead and chill, but they taste best fresh out of the oven.
- → Can I use another type of cheese?
- Of course! Mozzarella, Mexican blend, or any melty cheese will work great.
- → Why should the meat cool first?
- Hot meat makes the dough harder to handle and could start melting the cheese too soon.
- → Can I swap the beef for chicken?
- Sure! Ground chicken or turkey seasoned well will work just as nicely.
- → How do I keep the cheese from leaking?
- Be sure to seal all the edges tightly when wrapping up the dough.