Ingredients
- Ground beef: 1 pound
- Taco seasoning: 1 packet
- Water: 1/2 cup
- Refrigerated crescent roll dough: 1 can (8 count)
- Shredded cheddar cheese: 1 cup
- Shredded Monterey Jack cheese: 1 cup
- Sour cream: 1/2 cup (for serving)
- Salsa: 1/2 cup (for serving)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Brown ground beef in a skillet over medium heat. Drain off any excess grease.
- Step 2: Stir in taco seasoning and water into the cooked ground beef. Simmer for 5-7 minutes, or until the liquid is absorbed.
- Step 3: Unroll crescent roll dough and separate into triangles. Sprinkle half of the triangles with cheddar and Monterey Jack cheese, then top with the seasoned ground beef mixture.
- Step 4: Cover with the remaining crescent roll triangles, pressing the edges to seal. Cut each rectangle into sticks, about 1 inch wide.
- Step 5: Place the taco sticks on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
- Step 6: Serve warm with sour cream and salsa for dipping.
Notes
- Store leftover cheesy taco sticks in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a toaster oven or air fryer to retain their crispy texture.
- Serve these taco sticks as a fun appetizer or snack at your next party, alongside guacamole and a variety of hot sauces.
- To prevent soggy sticks, ensure the beef mixture is fully drained and slightly cooled before adding it to the crescent roll dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American