Cheesy Taco Sticks

Ingredients

For the filling:

• 500g ground beef
• 1 tbsp oil
• 2 cloves garlic (minced)
• ½ small onion (finely chopped)
• 2 tbsp tomato paste
• 2 tbsp water
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp oregano
• Salt & black pepper (to taste)

For assembling:

• 1 can refrigerated pizza dough (or homemade dough)
• 8–10 mozzarella cheese sticks (cut in halves if large)

Garlic butter topping:

• 3 tbsp butter (melted)
• 1 tsp garlic powder
• 1 tsp dried parsley
• Pinch of salt

Instructions

Step 1: Make taco meat

1. Heat oil in a pan over medium heat.
2. Add onions and cook until soft.
3. Add garlic and cook for 30 seconds.
4. Add ground beef and cook until browned.
5. Stir in:
   • Tomato paste
   • Water
   • All spices
6. Cook for 3–4 minutes until thick.
7. Let the mixture cool slightly.

Step 2: Prepare dough

1. Preheat oven to 190°C (375°F).
2. Roll out pizza dough into a rectangle.
3. Cut into equal strips (about 8–10 pieces).

Step 3: Assemble taco sticks

1. Place a spoonful of taco meat on each strip.
2. Add a mozzarella stick on top.
3. Fold dough over filling and seal edges tightly.
4. Place seam-side down on baking tray.

Step 4: Add garlic butter

1. Mix melted butter, garlic powder, parsley, and salt.
2. Brush generously over each stick.

Step 5: Bake

• Bake for 12–15 minutes until golden brown.

Step 6: Serve

• Serve warm with:
  • Salsa
  • Sour cream
  • Guacamole

Tips for best results

• Don’t overfill or they may burst open
• Seal edges well (pinch or use fork)
• Use parchment paper to prevent sticking
• For extra crispiness, bake a few extra minutes

Variations

• Add jalapeños for spice
• Mix cheddar with mozzarella for more flavor
• Use shredded chicken instead of beef
• Add a sprinkle of taco seasoning on top before baking

Storage

• Fridge: up to 3 days
• Reheat: oven or air fryer (best texture)
• Freeze (unbaked): up to 1 month

Nutrition (approx per stick)

• Calories: 180–250
• Protein: 10–12g
• Carbs: 12–18g
• Fat: 10–14g