Pin it
Mix up your regular pizza dough into a mouthwatering blend of Mexican and Italian tastes with these Gooey Taco Sticks. Mixing savory beef, stretchy cheese, and a garlicky butter finish makes a grab-and-go treat that works for crazy weeknights or laid-back get-togethers.
I stumbled on this creation during a hectic baseball season, and now it's my fallback for fast, filling meals. There's something magical about how the cheese gets all stretchy inside while the outside turns golden with that buttery garlic taste.
Key Ingredients Breakdown
- Ground beef: Go for somewhat lean meat
- Pizza dough: Let it sit out first
- Cheese sticks: Regular fat content melts better
- Taco seasoning: New spices really change the game
- Quality butter: The salted kind works best
- Fresh garlic: Beats the powder every time
- Fresh parsley: Brightens everything up
Easy-to-Follow Cooking Steps
- Meat Preparation:
- Cook beef until no pink shows. Crumble it small. Pour off fat. Add plenty of seasoning. Let it cool all the way.
- Dough Handling:
- Wait for it to warm up. Flatten it out gently. Slice into even pieces. Don't let it dry out. Don't dawdle.
- Assembly Process:
- Share meat fairly. Set cheese in right spot. Press edges tight. Look for any openings. Leave room between each.
- Butter Coating:
- Warm butter gently. Toss in flavors. Stir it up. Paint it on thick. Save some for later.
- Baking Method:
- Get oven really hot first. Keep an eye on them. Turn the pan around. Check they're not burning. Let them sit briefly.
Pin it
This idea came from trying to jazz up our family's taco nights.
Heat Control Secrets
After loads of trial runs, I've found that getting the oven temp right makes all the difference. A fully hot 425°F oven gives you that crispy outside while keeping everything inside gooey and just right. I always turn the pan around halfway to get even browning.
Prep-Ahead Tricks
These taco sticks are great for planning ahead. I often cook the meat mixture early and stick it in the fridge. When life gets crazy, I put everything together and keep them covered in the fridge for up to 4 hours before baking. Just cook them a tiny bit longer.
Keeping Leftovers Fresh
They taste best right away, but extras can go in a sealed container in the fridge for three days max. To warm them up, I pop them in a 350°F oven for 5-7 minutes to get that crunch back. The microwave works too but they won't be as crispy.
What to Serve With Them
These handy sticks go with so many dips. I like to set out warm cheese sauce, chunky salsa, smashed avocado, and sour cream. For a full dinner, I add a fresh Mexican-style salad or some rice and beans on the side.
Ways to Switch It Up
I've played around with different twists over time. Chopped jalapeños add some kick, while black olives bring a nice salty touch. For a morning version, I sometimes swap in scrambled eggs and breakfast sausage instead of taco meat.
Fixing Common Problems
Don't sweat it if cheese sneaks out during cooking. Those cheese bits that escape turn into tasty crunchy edges. If the outside browns too fast, just lay some foil over them for the rest of the cooking time.
Pin it
These Gooey Taco Sticks have earned a top spot in my cooking lineup. The mix of seasoned beef, melty cheese, and garlic butter creates something really special that both kids and grown-ups can't resist. Whether they're dinner, lunch box fillers, or party snacks, they always vanish in no time.
Frequently Asked Questions
- → Can I prep them early?
- Yup, assemble them in advance and store in the fridge. Bake them straight before serving for the best taste.
- → Can I pick another cheese?
- Totally! Go for any melty cheese, like a mozzarella variety or a Mexican mixed blend.
- → Why cool the beef first?
- Warm meat can soften the dough too much and might start melting the cheese early.
- → What about making these with chicken?
- Sure thing! Swap out the beef for seasoned ground chicken or turkey.
- → How do I stop the cheese from running out?
- Fully seal the edges when wrapping each stick, so nothing leaks out during baking.