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Cheesy Taco Sticks

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Cheesy taco sticks combine seasoned beef, gooey melted cheese, and golden crescent roll dough for an easy, crowd-pleasing appetizer. Perfect for parties, game nights, or family gatherings, these portable snacks are quick to make and irresistibly delicious.

Ingredients

Scale
  • 1 pound ground beef (lean preferred, or substitute ground turkey or chicken)
  • 1 small yellow onion, finely diced
  • 2 tablespoons taco seasoning
  • 1/4 cup water
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, Mexican blend, or a mix)
  • 2 tubes refrigerated crescent roll dough (8 oz each)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic powder (optional)
  • Chopped fresh parsley or cilantro, for garnish (optional)
  • Salsa, ranch, or queso, for dipping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 6–8 minutes. Drain excess fat if needed.
  3. Add taco seasoning and water to the skillet. Stir well and cook for another 2–3 minutes until evenly coated and thickened. Remove from heat and let cool for 5 minutes.
  4. Unroll the crescent roll dough onto a lightly floured surface. Pinch seams together to create 2 large rectangles. Cut each rectangle into 4 equal strips, for a total of 8 strips per tube (16 strips total).
  5. Spoon 1–2 tablespoons of the taco meat mixture along the center of each dough strip. Sprinkle with shredded cheese. Fold the sides of the dough over the filling, pinching the seam and ends closed to seal. Place seam-side down on the prepared baking sheet.
  6. Mix melted butter with garlic powder. Brush the tops of each stick with the garlic butter.
  7. Bake for 13–16 minutes, or until golden brown and puffed. Rotate the pan halfway through for even browning.
  8. Remove from the oven and let cool for 3–5 minutes. Sprinkle with chopped parsley or cilantro if desired. Serve warm with your favorite dips.

Notes

Seal the dough well to prevent cheese leaks. Don’t overfill each stick—1–2 tablespoons of meat and a generous pinch of cheese is ideal. Let the filling cool before assembling to make the dough easier to handle. These can be made ahead and refrigerated before baking, or frozen after baking for up to 2 months. For gluten-free, use gluten-free dough; for vegetarian, substitute beans or plant-based crumbles for the meat.

Nutrition

Keywords: cheesy taco sticks, party appetizer, taco breadsticks, crescent roll snacks, easy finger food, game day snacks, Tex-Mex appetizer, kid friendly, crowd pleaser, cheese sticks

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