Cheesy Taco Sticks
Four crescent-dough rectangles filled with cooked taco beef and cheese; extra beef is reserved.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar or Monterey Jack) You can mix different cheeses for extra flavor.
- 1 can refrigerated crescent roll dough
Taco Toppings
- to taste lettuce
- to taste tomatoes
- to taste sour cream
- to taste salsa
Instructions
Method
- Heat oven according to crescent-dough package; line a baking sheet.
- Brown ground beef in a skillet until it reaches 160°F (71°C). Drain excess fat.
- Add taco seasoning and packet-directed water; simmer until thick, then let filling stop steaming.
- Join the 8 dough triangles into 4 rectangles, firmly pressing diagonal perforations closed.
- Fill each rectangle with about 1/4 cup cooked taco meat and 1/4 cup cheese. Fold, pinch the seam and ends, and set seam-side down. Reserve the extra beef.
- Bake according to dough package, often 12–15 minutes, until golden and cooked at seams.
- Rest about 5 minutes, then serve with optional taco toppings outside the dough.
Notes
- One standard 8-triangle can makes 4 sticks. Use about 1 cup cooked beef inside; reserve remaining meat.
- Refrigerate leftovers up to 3 days; reheat filling to 165°F.