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Crispy cheesy taco sticks stuffed with seasoned ground beef served with salsa and sour cream dip

Ground Beef Cheesy Taco Sticks

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
These cheesy taco sticks turn classic ground beef tacos into a crispy, oven-baked, handheld dinner. Filled with seasoned beef and melty cheese, they’re perfect for busy weeknights, parties, and game day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Dinner
Cuisine American, Mexican-Inspired
Servings 8 taco sticks
Calories 360 kcal

Equipment

  • Large Skillet
  • Baking Sheet
  • Parchment Paper
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Pastry Brush (optional)

Ingredients
  

Taco Filling

  • 1 lb ground beef 80/20 or 85/15
  • 1 packet taco seasoning or 2 to 3 tbsp homemade seasoning
  • 1/2 cup water
  • 1 cup shredded cheddar or Mexican blend cheese plus more if desired

Dough & Topping

  • 1 can refrigerated pizza dough or crescent dough use 1 standard tube/can
  • 2 tbsp unsalted butter melted (or use olive oil for extra crispiness)
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley optional

For Serving (Optional)

  • salsa
  • sour cream
  • guacamole

Instructions
 

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Cook ground beef in a skillet over medium heat until browned. Drain excess grease if needed.
  • Stir in taco seasoning and water. Simmer 3 to 4 minutes until thickened. Remove from heat and let cool 5 minutes so steam doesn’t weaken the dough seal.
  • Roll out the dough and cut into 8 equal rectangles (or more smaller pieces for mini sticks).
  • Add a spoonful of beef and a pinch of cheese to the center of each rectangle. Don’t overfill.
  • Fold dough over the filling and seal edges firmly. Crimp with a fork for a tighter seal. Place seam-side down on the baking sheet.
  • Brush tops with melted butter. Sprinkle with garlic powder and parsley (optional).
  • Bake 12 to 15 minutes, or until golden brown and crisp. Cool 3 to 5 minutes before serving with salsa, sour cream, or guacamole.

Notes

Make them extra crispy: Swap butter for olive oil and bake on a preheated baking sheet.
Prevent leaks: Let the filling cool slightly and don’t overfill. Always place seam-side down.
Make-ahead: Assemble up to a few hours ahead, refrigerate, then bake fresh.
Reheating: Reheat in an air fryer or oven to keep them crisp (microwave softens them).
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