Cheesy Taco Sticks Recipe
Cheesy Taco Sticks combine everything you love about tacos—seasoned beef, melty cheese, and salsa—wrapped in golden, flaky crescent roll dough.
They’re fun, flavorful, and incredibly easy to make, making them perfect for weeknight dinners, game day snacks, or party appetizers.
Why People Will Love This Recipe
Handheld and mess-free – Ideal for kids, parties, or on-the-go meals.
Customizable – Easily adapted with your favorite taco toppings.
Quick and easy – Ready in under 30 minutes with minimal prep.
Comfort food meets Tex-Mex – A delicious fusion of flavors and textures.
Key Ingredients
Ground Beef (1 lb) – Savory, protein-packed base of the filling.
Taco Seasoning (1 packet) – Adds classic Tex-Mex flavor.
Shredded Cheese (1 cup) – Use cheddar or a Mexican blend for melty goodness.
Salsa (½ cup) – Brings moisture, spice, and a hint of sweetness.
Crescent Roll Dough (1 tube) – Flaky and buttery, the perfect wrap.
Diced Onion (1 small) – Adds sweetness and depth to the beef.
Optional Add-ins – Jalapeños, olives, bell peppers, and extra cheese for even more flavor.
Cheesy Taco Sticks
Ingredients
To make 8 delicious taco sticks, here’s what you’ll need:
1 lb ground beef
1 packet taco seasoning
1 cup (115g) shredded cheese (cheddar or Mexican blend)
1 small onion, diced
½ cup (120ml) salsa
1 package refrigerated crescent rolls
Cooking spray
Optional Add-ins:
Sliced jalapeños
Diced bell peppers
Black olives
Extra cheese (always a good idea!)
Instructions:
Preheat the Oven
Set your oven to 375°F (190°C).
Line a baking sheet with parchment paper or give it a light spray of cooking oil to prevent sticking.
Make the Filling
Heat a skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened. Drain any excess grease.
Stir in the taco seasoning and salsa, and cook for another 1–2 minutes until everything is evenly coated and warmed through.
Prepare the Dough
Open the package of crescent rolls and separate the dough into rectangles by pressing two triangles together.
Spoon a small amount of the taco mixture onto each rectangle. Sprinkle shredded cheese over the filling.
Roll and Seal
Carefully roll each rectangle up over the filling, pinching the seams and ends to seal the taco stick completely so the filling doesn’t escape during baking.
Bake Until Golden
Arrange the taco sticks on your prepared baking sheet. Lightly mist the tops with cooking spray for a golden finish.
Bake for 12–15 minutes, or until the dough is puffed and golden brown.
Serve Warm
Serve with sour cream, guacamole, or extra salsa for dipping!
Nutrition Information
(Per taco stick, approximate)
Calories: 280 | Protein: 12g | Fat: 18g | Carbohydrates: 17g | Fiber: 1g | Sodium: 480mg
Frequently Asked Questions:
Can I make these in advance?
Yes! Assemble them a few hours ahead and refrigerate until ready to bake.
Can I make these vegetarian?
Absolutely—use refried beans, black beans, or a veggie crumbles substitute.
Can I use puff pastry or biscuit dough instead?
Yes, just adjust the baking time based on the dough instructions.
Are they freezer-friendly?
Yes! Freeze before or after baking. Reheat in the oven or air fryer.
Can I add other fillings like rice or beans?
Definitely—just reduce the beef slightly so everything fits and seals well.
How do I keep the filling from leaking out?
Don’t overfill and be sure to seal the edges and ends tightly.
Can I bake these on foil instead of parchment paper?
You can, but parchment paper or a silicone baking mat gives a better golden crust.
Can I double the recipe?
Yes! This recipe easily scales up. You may need two baking sheets.
Do I need to cook the crescent dough first?
No—use raw dough. It will bake fully with the filling inside.
How do I keep the bottoms from getting soggy?
Use a well-heated oven and avoid overcrowding the baking sheet for even airflow.