Cheesy Taco Sticks
Crispy on the outside and packed with gooey melted cheese and seasoned beef on the inside, cheesy taco sticks are a fun twist on taco night. Serve them warm with a creamy sour cream and salsa dip for a satisfying bite.
Why this recipe stands out
- The flaky crescent roll dough wraps everything together, creating a handheld meal that’s perfect for parties or quick dinners.
- The combination of cheddar and mozzarella melts beautifully, giving each bite a rich and savory flavor.
- With the sour cream and salsa dip, these taco sticks deliver a mix of creamy, tangy, and spicy notes.
Ingredients you’ll need
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can refrigerated crescent roll dough
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup sour cream
- 1/4 cup salsa
- Cooking spray or olive oil
How to make this dish
Start by preheating your oven to 375°F (190°C) and lightly greasing a baking sheet with cooking spray or olive oil. Then, cook the ground beef in a skillet over medium heat, breaking it apart as it browns. Drain any excess fat once cooked.
Add the taco seasoning and a splash of water to the beef, stirring to combine. Let it cook for another 2-3 minutes until fully heated through. Remove the skillet from heat and stir in both shredded cheddar and mozzarella cheeses until melted.
Unroll the crescent roll dough and separate it into triangles. Place a spoonful of the cheesy taco mixture at the wide end of each triangle, then roll the dough tightly from the wide end to the tip to enclose the filling. Arrange the rolled sticks on the prepared baking sheet.
Bake the taco sticks in the preheated oven for 12-15 minutes until golden brown and cooked through. While they bake, mix sour cream and salsa in a small bowl to create the dipping sauce. Serve the warm taco sticks with the dip on the side.
Ingredient substitutions
If you prefer, you can use ground turkey in place of ground beef for a lighter option. For extra spice, swap the shredded cheddar cheese with pepper jack cheese.
Storage and leftovers
Store leftover taco sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F (190°C) oven for 5-7 minutes or until warmed through.
Frequently asked questions
Can I make these ahead of time? Yes, you can assemble the sticks, cover them tightly, and refrigerate for up to 12 hours before baking.
Can I freeze them? Yes, freeze baked taco sticks in a freezer-safe container for up to 1 month. Reheat directly from frozen in a 375°F (190°C) oven.
Cheesy Taco Sticks
Ingredients
Method
- Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray or olive oil.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess fat.
- Add the taco seasoning to the beef, along with a splash of water, and stir to combine. Cook for an additional 2-3 minutes until heated through.
- Remove the skillet from heat and stir in the cheddar cheese and mozzarella cheese until melted and well combined.
- Unroll the crescent roll dough and separate it into triangles. Place a spoonful of the cheesy taco mixture at the wide end of each triangle.
- Roll the dough from the wide end to the tip, enclosing the filling, and place each rolled stick on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through.
- While the sticks are baking, prepare the dipping sauce by mixing together sour cream and salsa in a small bowl.
- Once cooked, remove the taco sticks from the oven and let them cool slightly. Serve warm with the sour cream and salsa dip on the side.
Notes
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