Ground beef, taco seasoning, pizza dough, Colby Jack and cheddar cheese, butter, garlic powder, and parsley baked into cheesy taco sticks.

I don’t remember the exact day these Stuffed Cheesy Taco Sticks happened, but I remember the feeling. It was one of those evenings where everyone was hungry way earlier than expected, tacos had already been requested that week, and I just didn’t have it in me to line up shells and toppings like a taco assembly line. I wanted taco flavor… without taco effort. Does that make sense?

I had ground beef thawed, pizza dough in the fridge (because I always do), and a half-used pack of cheese sticks that were clearly meant for something more exciting than lunchboxes. The idea wasn’t fully formed—more like, What if tacos were… portable? So I tried it. Rolled them up. Some leaked cheese. One looked a little lopsided. I remember thinking, Well, we’ll see.

And then they came out of the oven. Golden. Buttery. Smelling like tacos and garlic bread had a very cheesy baby. Everyone hovered. No one waited for plates. That’s usually how I know a recipe is staying. These cheesy taco sticks have shown up for game days, sleepovers, late nights, and that weird in-between time when dinner feels optional but snacking feels necessary. They’re not perfect. They’re better than that.

Why you’ll Love These Stuffed Cheesy Taco Sticks?

There’s something kind of magical about Stuffed Cheesy Taco Sticks. They hit all the comfort-food buttons at once—warm bread, seasoned meat, melty cheese—and somehow still feel fun instead of heavy. They’re familiar, but not boring. Comforting, but not fussy.

I also love how forgiving they are. The dough doesn’t need to be rolled perfectly. The filling doesn’t need to be exact. One stick always ends up cheesier than the others, and no one complains about that. These taco breadsticks fit into real life. Loud kitchens. Kids asking questions mid-roll. Music playing. Maybe you sneak one before they’re all plated. I won’t tell.

Ingredient Notes

Before you jump in, here’s a quick, no-pressure look at what makes these cheesy taco sticks so good.

• Ground Beef – Classic taco base. Break it up well so every bite gets flavor.
• Taco Seasoning – Packet or homemade both work. I go packet most days. No shame.
• Pizza Dough – Pillsbury pizza dough is reliable and easy. It bakes up soft with just enough chew.
• Cheese Sticks – Colby Jack and cheddar are my go-to, mostly because they melt beautifully and pull just right.
• Butter – Melted and brushed on top. This is where the wow factor sneaks in.
• Garlic Powder & Parsley – Tiny additions that make these feel finished, not plain.

How to Make Stuffed Cheesy Taco Sticks?

Step 1: Start with the Oven

Preheat your oven to 425°F and spray a large baking sheet with non-stick spray. High heat helps the dough puff quickly and brown before the cheese goes wild.

Step 2: Cook the Taco Meat

Brown the ground beef in a skillet, breaking it up as it cooks. Drain the grease, then stir in the taco seasoning without water. This keeps the filling thick and contained. Let it cool to room temperature—this part matters more than you think. Hot meat melts dough. Ask me how I know.

Step 3: Assemble the Taco Sticks

Roll the pizza dough out flat. Cut it in half lengthwise, then cut across to make 10 rectangles. Spoon taco meat into the center of each, add half a cheese stick, and roll them up. Pinch the seams closed as best you can. Will one leak? Probably. It’s fine.

Step 4: Butter and Bake

Mix the melted butter with garlic powder and parsley, then brush it generously over the tops. Bake for 10–12 minutes, until golden brown and irresistible. Serve hot, ideally with dipping sauces ready and people nearby.

Storage Options

If you somehow end up with leftovers (rare, but it happens), Stuffed Cheesy Taco Sticks keep well. Store them in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer for best texture. Microwaving works, but the outside will soften. They also freeze well—future-you will appreciate that.

Variations & Substitutions

These taco sticks are flexible, which is probably why they’re dangerous.

• Swap ground beef for turkey or chicken.
• Use pepper jack, mozzarella, or a Mexican blend instead.
• Add diced jalapeños or green chilies for heat.
• Try crescent dough for a softer, flakier bite.
• Make mini versions for parties—or just because.

Ever make something once and immediately start planning version two? Same here.

What to Serve With Stuffed Cheesy Taco Sticks?

These cheesy taco breadsticks love dips. Salsa, sour cream, guacamole, queso—whatever you’ve got. They’re also great with tortilla chips, a simple salad, or honestly just eaten straight off the pan while standing at the counter. That’s usually how it goes here.

FAQ

Can I make these ahead of time?
Yes. Assemble them, cover, and refrigerate. Bake when ready—add a minute or two if they’re cold.

Why cool the meat first?
Hot filling melts the dough and causes leaks. Cooling keeps everything contained.

Can I make them spicy?
Definitely. Spicy taco seasoning or jalapeños do the trick.

Are they kid-friendly?
Very. Skip the heat and they’re usually gone in minutes.

If you’re craving something cheesy, comforting, and just a little chaotic (in a good way), these Stuffed Cheesy Taco Sticks might be exactly what tonight needs. If you try them, I have to ask—are you dipping in salsa, queso… or everything on the table?

Stuffed Cheesy Taco Sticks

Soft pizza dough filled with seasoned ground beef and melted cheese, brushed with garlic butter and baked until golden. A quick, kid-friendly taco-inspired appetizer or dinner.

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Tex-Mex Inspired

Keyword: Stuffed Cheesy Taco Sticks

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 10 sticks

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning mix or equivalent homemade seasoning
• 1 tube refrigerated pizza dough
• 5 Colby Jack and cheddar cheese sticks halved
• 4 tbsp unsalted butter melted
• 1 tsp garlic powder
• 1 tsp dried parsley
• Non-stick cooking spray

Instructions

• Preheat the oven to 425°F (220°C). Lightly coat a large baking sheet with non-stick cooking spray and set aside.
• In a large skillet over medium heat, cook the ground beef, breaking it apart with a wooden spoon, until fully browned and crumbled. Drain any excess fat and return the skillet to the stovetop. Add the taco seasoning directly to the meat without adding water and stir until evenly coated. Remove from heat and allow the mixture to cool to room temperature.
• Unroll the pizza dough onto a clean surface and gently stretch it until flat. Cut the dough in half lengthwise, then make four evenly spaced cuts across the width to create a total of 10 rectangular pieces.
• Place approximately 1 tablespoon of the seasoned taco meat in the center of each rectangle. Top each portion with half of a cheese stick. Carefully roll the dough around the filling, enclosing it completely, and pinch all seams firmly to seal.
• In a small bowl, combine the melted butter, garlic powder, and dried parsley. Brush the mixture evenly over the tops of the assembled taco sticks.
• Arrange the taco sticks seam-side down on the prepared baking sheet. Bake for 10 to 12 minutes, or until the dough is golden brown and fully cooked. Serve warm with desired taco-style toppings or dipping sauces.

Notes

To make these stuffed cheesy taco sticks gluten free, substitute the refrigerated pizza dough with a certified gluten-free pizza dough. Ensure the taco seasoning and cheese sticks are labeled gluten free, as seasoning blends may contain hidden gluten. Baking time may vary slightly depending on the dough used.