Ingredients
For the Filling
1 lb 450 g ground beef
1 small onion finely diced
2 cloves garlic minced
1 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
¼ cup 60 ml water
For Assembling
1 can 13.8 oz / 390 g refrigerated pizza dough
1½ cups 170 g shredded mozzarella cheese
1 cup 110 g shredded cheddar cheese
For Topping
2 tbsp melted butter
½ tsp garlic powder
½ tsp dried parsley
Optional for Serving
Salsa
Sour cream
Guacamole
Instructions
Cook the filling
Heat olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and cook 30 seconds.
Brown the beef
Add ground beef and cook until fully browned, breaking it up as it cooks. Drain excess fat if needed.
Season
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add water and simmer for 2–3 minutes until thick. Remove from heat and let cool slightly.
Prepare the dough
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll pizza dough into a rectangle and cut into 10 equal strips.
Assemble the sticks
Spoon taco filling down the center of each strip. Top with mozzarella and cheddar. Fold dough over the filling and pinch edges to seal, forming sticks.
Brush & bake
Place seam-side down on the baking sheet. Brush with melted butter and sprinkle with garlic powder and parsley.
Bake
Bake for 12–15 minutes, or until golden brown and cooked through.
Serve
Let cool slightly and serve warm with your favorite dipping sauces.