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Shake up typical taco night and add some excitement with these crispy golden taco sticks. You get juicy, savory meat with gooey cheese all tucked inside a crunchy, flaky dough—easy to hold and a blast to eat. They mash up all your favorite taco flavors with the grab-and-go fun of a portable snack.
With three teens at home, one thing's for sure—anything that mixes cheese and tacos vanishes fast. Now, our Thursdays are all about everyone piling into the kitchen to pile on their favorite combos and help roll these taco sticks up.
Must-Have Gear
- Ground Beef: Go for 80/20—it stays juicy and cooks up flavorful without drying out.
- Pizza Dough: Fresh dough bakes the crunchiest shell and gives that perfect chewy bite.
- Taco Seasoning: Try classic Mexican blends—they pack the most punch.
- Cheddar Cheese: Sharp cheddar melts just right and brings all that bold cheesy goodness.
- Fresh Toppings: Bright red tomatoes and fresh cilantro give cool color and fresh flavor to finish.
Making Awesome Taco Sticks
- Perfecting the Meat:
- Start off by letting your ground beef brown up in a hot pan before you break it apart. You want that color—it means flavor!
- Boost Those Spices:
- Stir the taco seasoning into the meat while it's still hot and fatty. That way, the spices wake up and really coat the beef.
- Dough Gets Ready:
- Roll the pizza dough out evenly so it can handle all the tasty filling. Dough's easier to work with when it's cool, so move fast for a crispy bite.
- Putting It All Together:
- Add meat and cheese along one dough edge, then roll it up tight and seal to lock everything in before it hits the oven.
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Making these always takes me back to cozy Sundays watching football with Dad. He insisted on shredding cheese by hand—that's how you get that perfect, cheesy stretch we all loved.
Tasty Sides to Try
Bring out some dips: cool sour cream, tangy salsa, and smooth guac. Throw in a street corn salad and you've got all the best taqueria flavors at home.
Fun Twists
Switch things up by swapping in ground chicken and tossing in chipotle for a little smoke. Go full veggie with black beans and roasted corn, or spice it up with lots of jalapeños and pepper jack.
Easy Storage
If you want to keep the crunch, reheat these at 350°F for about 10 minutes. Got extras? Freeze the sticks before baking—they’ll keep for three months, so you’re set for any last-minute meal.
I’ve tried loads of versions, and now these taco sticks are a family staple—way more than just dinner. They’re perfect for big hungry crowds or if you’re just bored of regular tacos. The layered meat, cheese, and crispy shell always get everyone smiling around the table.
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Recipe Questions & Answers
- → Can I make these ahead?
- Meat mixture can chill in the fridge, but put them together and bake right before eating so the cheese stays nice and melty.
- → What can I serve with these?
- They're awesome with guac, salsa, ranch, or sour cream. Add a green salad and you've got a meal.
- → Can I use different cheese?
- Definitely! Any melty cheese is perfect, like mozzarella, pepper jack, or even a shredded Mexican mix.
- → Why did my cheese leak out?
- Press the dough edges really tight. Pinch and press with a fork to lock everything in.
- → Can I freeze these?
- Freeze unbaked ones. Pop them in the oven from frozen and just bake a little longer.