Cheesy Taco Sticks with Garlic Herb Butter Tips, FAQ & printable recipe

Tips for success

To achieve the absolute best cheese stretch, consider using whole-milk mozzarella string cheese sticks instead of shredded cheese inside the dough. Placing a whole cheese stick alongside the seasoned beef makes assembly incredibly simple and guarantees a uniform, thick pocket of melted cheese in every single bite.

If you prefer shredded cheese, make sure to grate it yourself from a block of mozzarella, as pre-shredded packaged cheeses contain anti-caking agents that prevent them from melting as smoothly.

If you find that the dough is sticking to your hands or the work surface during assembly, lightly dust your hands and the cutting board with a small amount of all-purpose flour. Work quickly to keep the dough cool, as warm dough becomes overly soft and difficult to shape.

To ensure the edges stay sealed, you can lightly brush the border of the dough with a tiny bit of water or an egg wash before rolling, which acts as a culinary glue to keep the seams locked tight.

Variations

• Spicy Jalapeño Taco Sticks: Add finely diced fresh or pickled jalapeños to the beef filling before rolling for a spicy kick.
• Chicken Taco Sticks: Substitute the ground beef with seasoned shredded chicken for a lighter, equally delicious alternative.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days, ensuring they cool completely before storing.

Freezer

Freeze assembled raw or baked sticks on a tray, then transfer to a freezer bag for up to 3 months.

Reheat

Reheat in a 350°F (175°C) oven or air fryer for 5-8 minutes until the crust is crispy and the cheese is melted.

Store any leftover taco sticks in an airtight container in the refrigerator within two hours of cooking. They will keep well for up to three to four days. To maintain their crispy texture, avoid stacking them directly on top of one another while they are still warm, as the trapped steam will make the crust soggy. You can place a sheet of parchment paper between the layers of cooled sticks to keep them separated and fresh.

These taco sticks are highly freezer-friendly and can be made ahead of time for quick meals. You can assemble the sticks fully, place them on a baking sheet, and freeze them raw. Once frozen solid, transfer them to a freezer-safe zip-top bag.

When you are ready to eat, simply bake them directly from frozen, adding an extra five to ten minutes to the baking time, or thaw them in the refrigerator overnight before baking as directed.

Serving ideas

Serve these hot, crispy taco sticks immediately out of the oven while the cheese is at its meltiest and most stretchable. Arrange them on a large serving platter or a rustic wooden board, garnished with a generous sprinkle of freshly chopped parsley for a pop of color and freshness.

They make a fantastic standalone snack, but they truly shine when paired with an array of classic dipping sauces that complement the savory Mexican flavors.

Set out small bowls of sour cream, warm nacho cheese sauce, zesty salsa, or a rich guacamole for dipping. For a complete and satisfying meal, pair the taco sticks with a crisp green salad tossed in a cilantro-lime vinaigrette, a side of seasoned black beans, or some Mexican street corn. They are perfect for sharing, making them an instant hit at any game day party, movie night, or family dinner.

Frequently asked questions

Recipe card

Cheesy Taco Sticks with Garlic Herb Butter

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 8

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 can refrigerated pizza dough
• 2 cups shredded mozzarella cheese, divided
• 2 tbsp butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp dried Italian seasoning
• 1 tbsp finely chopped fresh parsley

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until it is completely browned and shows no pink. Ensure the beef reaches a safe internal temperature of 160°F (71°C) to guarantee it is fully cooked.
2. Add the taco seasoning to the skillet with the browned beef. Stir thoroughly to ensure the meat is evenly coated with the spices, then cook over low heat for 2 to 3 minutes to let the flavors meld together.
3. Unroll the refrigerated pizza dough onto a clean, lightly floured work surface. Pat or roll it into a large rectangle of even thickness, then use a pizza cutter to slice the dough into eight equal rectangles.
4. Place a generous spoonful of the seasoned beef and a portion of the shredded mozzarella cheese along the center of each dough rectangle. Carefully roll the dough up around the filling, pinching the seams and ends tightly to seal.
5. In a small bowl, whisk together the melted butter, garlic powder, and dried Italian seasoning. Place the rolled sticks seam-side down on a lined baking sheet, then brush the garlic herb butter generously over the top of each stick.
6. Bake in a preheated oven at 400°F (200°C) for 10 to 12 minutes until lightly golden. Sprinkle the remaining mozzarella cheese on top of the sticks, bake for another 3 to 5 minutes until bubbly, then garnish with fresh parsley.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

15 g

Carbohydrates

25 g

Fat

18 g

Fiber

1.5 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.