Cheesy Taco Sticks Beef (Recipe for Printing)
Buttery baked sticks oozing with mozzarella and savory ground beef, wrapped in crisp golden dough.
# What You Need:
→ Meat Filling
01 -
1 pound ground beef (80-85% lean)
02 -
1 packet (1 ounce) taco seasoning
03 -
1/4 cup water
→ Dough and Cheese
04 -
1 tube (13.8 ounces) refrigerated pizza dough
05 -
6 mozzarella cheese sticks, halved
→ Finishing and Egg Wash
06 -
3 tablespoons unsalted butter, melted
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon dried parsley
09 -
1 large egg
10 -
1 tablespoon water
# How to Make It:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it into 1/8-inch crumbles with a wooden spoon. Sauté for 6-8 minutes until fully browned with no residual pink.
02 -
Drain excess fat, leaving a small amount to keep filling moist. Stir in taco seasoning and 1/4 cup water. Simmer for 2-3 minutes until water evaporates and mixture is cohesive. Cool slightly before assembly.
03 -
Allow pizza dough to rest at room temperature for 5 minutes for easier handling. Roll dough on a parchment-lined surface into a rectangle approximately 12x16 inches and 1/8 inch thick. Chill sheeted dough for 10 minutes to relax gluten.
04 -
Using a pastry wheel or sharp knife, divide dough into 12 rectangles, each measuring about 4x3 inches.
05 -
In a small bowl, whisk together egg and 1 tablespoon water. In a separate bowl, combine melted butter, garlic powder, and dried parsley for aromatic brushing.
06 -
Place 2 tablespoons of the cooled beef filling in the center of each dough rectangle. Top with a half mozzarella stick aligned with the long side. Brush dough edges with egg wash. Fold in long edges, then short sides. Firmly seal seams and crimp with a fork dipped in flour.
07 -
Preheat oven to 425°F. Arrange sealed taco sticks seam-side down on a parchment-lined baking sheet.
08 -
Brush tops generously with butter mixture. Bake on the center rack for 12-14 minutes until golden brown and internal temperature reaches 165°F.
09 -
Transfer baked sticks to a wire rack. Allow to cool for 3 minutes before serving. For best results, serve with optional dipping sauces such as salsa, guacamole, or sour cream.
# Extra Tips:
01 -
For optimal sealing, firmly crimp seams with a fork dipped in flour. If available, use a meat thermometer to verify internal temperature. The filling can be made up to 2 days ahead and refrigerated.
02 -
Taco sticks retain best texture when reheated in a conventional oven at 350°F for 8 minutes. Freezing unbaked sticks is recommended for meal prep; bake directly from frozen, adding 2-3 minutes to bake time.
03 -
For reduced sodium, prepare taco seasoning from scratch or use a low-sodium blend. Vegetarian and gluten-free alternatives are available by substituting dough and protein as needed.