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Serving: These Cheesy Taco Sticks are best served warm, with sides of sour cream, guacamole, or salsa for dipping.
Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, simply pop them in the oven for a few minutes to restore their crispiness.
Variations:
Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the beef mixture for a spicy twist.
Veggie Lovers: Add diced bell peppers, mushrooms, or black beans to the beef mixture for extra flavor and texture.
Cheese Variety: Swap out the shredded cheese for a blend of Monterey Jack and cheddar, or try pepper jack for an extra kick.
FAQ:
Can I make these ahead of time? Yes! You can prepare the taco sticks ahead of time by assembling them and refrigerating them until you’re ready to bake. Just add a few extra minutes to the baking time if baking from cold.
Can I use ground turkey instead of beef? Absolutely! Ground turkey is a great leaner alternative and will work just as well in this recipe.
How do I prevent the crescent rolls from unrolling? Be sure to press the edges of the rolls tightly after sealing them. If needed, you can also brush the edges with a bit of water to help seal them further.
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