Get ready to revolutionize your snack game with these irresistible Cheesy Taco Sticks! Imagine the hearty, spiced goodness of a taco, encased in a crispy, golden-brown wrapper, and filled with a luscious, molten cheese core. These aren’t just snacks; they’re an experience! Perfect for game nights, parties, or a fun family dinner, they combine the beloved flavors of tacos with the ultimate dippable, finger-food convenience. They’re quick to prepare, incredibly satisfying, and guaranteed to disappear faster than you can say “Olé!”
Contents
Detailed Ingredients
For the Taco Meat Filling:
- Ground Beef: 1 lb (450g) lean ground beef (or ground turkey/chicken for a lighter option)
- Onion: 1/2 medium onion, finely chopped
- Garlic: 2 cloves garlic, minced
- Taco Seasoning: 2 tablespoons (one standard packet)
- Water: 1/4 cup
- Optional: 1/4 cup finely diced bell peppers (any color) for added flavor and color
For the Cheesy Sticks:
- Flour Tortillas: 8 large (10-inch) flour tortillas
- Shredded Cheese: 1.5 cups (about 6 oz) shredded Mexican cheese blend (or cheddar, Monterey Jack)
- Cream Cheese: 4 oz (1/2 block) cream cheese, softened
- Unsalted Butter: 1/4 cup (56g) unsalted butter, melted
For Serving (Optional Dips & Toppings):
- Salsa
- Sour cream or plain Greek yogurt
- Guacamole or sliced avocado
- Chopped fresh cilantro
- Pico de Gallo
- Jalapeño slices (fresh or pickled)
Step-by-Step Instructions
- Prepare Taco Meat: In a large skillet, brown the ground beef (or chosen meat) over medium-high heat. Drain any excess fat. Add the finely chopped onion and sauté until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Season the Meat: Add the taco seasoning and water to the skillet. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly absorbed and the meat is well-coated. If using, stir in the diced bell peppers and cook until tender-crisp. Remove from heat and let cool slightly.
- Prepare Cheese Mixture: In a medium bowl, combine the shredded Mexican cheese blend and the softened cream cheese. Mix thoroughly until well combined. This is easier if the cream cheese is truly soft.
- Assemble the Sticks: Lay a large flour tortilla flat on a clean work surface. Spread about 2-3 tablespoons of the cream cheese mixture evenly over one half of the tortilla. Then, spoon about 1/4 to 1/3 cup of the cooled taco meat mixture over the cheese.
- Roll the Tortillas: Starting from the edge with the filling, tightly roll up the tortilla into a log. Repeat with the remaining tortillas, cheese mixture, and taco meat.
- Slice the Sticks: Using a sharp knife, slice each rolled tortilla log into 1-inch thick “taco sticks.” You should get 8-10 sticks per tortilla, totaling 64-80 sticks. Arrange the sticks cut-side up on a large baking sheet lined with parchment paper. Ensure they are not touching too much.
- Brush with Butter: Brush the tops and sides of each taco stick generously with the melted butter.
- Bake: Preheat oven to 400°F (200°C). Bake for 15-20 minutes, or until the taco sticks are golden brown and crispy, and the cheese is bubbly and melted.
- Serve: Remove from the oven and let cool for a minute or two before serving. Serve hot with your favorite dips and toppings.
Tips, Variations, and Storage
- Spice Level: Adjust the spice level of your taco meat by using mild, medium, or hot taco seasoning. You can also add a pinch of cayenne pepper for an extra kick.
- Vegetarian Option: Omit the ground meat and instead use a mixture of sautéed black beans, corn, diced bell peppers, and onions, seasoned with taco seasoning.
- Chicken Taco Sticks: Substitute the ground beef with cooked, shredded chicken.
- Deep-Frying Option: For an extra crispy experience, you can deep-fry the assembled sticks. Heat oil to 350°F (175°C) and fry for 2-3 minutes per batch until golden brown. Drain on paper towels.
- Air Fryer Option: Place sticks in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 8-12 minutes, flipping halfway, until golden and crispy.
- Make Ahead & Freeze: Assemble the taco sticks (steps 1-6) and arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container for up to 1 month. Bake from frozen at 400°F (200°C) for 20-25 minutes, or until golden and heated through. No need to thaw!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best crispiness.
Pairings
- Drinks: Cold Mexican beer, margaritas, sparkling water with lime, or horchata.
- Sides: A fresh green salad with a zesty lime vinaigrette, black bean and corn salsa, or a simple bowl of tortilla chips.
- Sauces: Beyond the standard salsa and sour cream, consider a creamy avocado ranch, a spicy chipotle aioli, or a cooling cilantro-lime crema.
Quick Info
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes (plus meat cooking time)
- Total Time: Approximately 45-50 minutes
- Servings: 4-6 (as an appetizer)
- Cuisine: Mexican-inspired / Tex-Mex
