Nacho Sticks

Try these kid-friendly, adult-approved nacho cheese sticks! Stuff ground beef, zesty Ro*Tel® tomatoes and Velveeta® queso blend into refrigerated pizza crust for a new way to enjoy the classic mozzarella stick appetizer.

Nacho Sticks


  • PAM® Original No-Stick Cooking Spray
  • 1/2 pound lean ground beef
  • 1 tablespoon taco seasoning mix
  • 1 (10 ounce) can Ro*Tel® Diced Tomatoes & Green Chilies, undrained and divided
  • 2 (13.8 ounce) packages refrigerated pizza crust dough
  • 8 ounces Velveeta®, cut into 1/2 inch cubes, divided


  1. Heat oven to 400 degrees F. Spray 2 large baking sheets with cooking spray.
  2. Brown beef in large nonstick skillet over medium heat; drain. Return beef to skillet. Add taco seasoning mix and 1 cup tomatoes; mix well. Cook, stirring frequently, for 5 minutes or until liquid is cooked off. Remove skillet from heat.
  3. Unroll 1 can of pizza dough onto lightly floured surface; press into 18 x 12 inch rectangle. Cut into 12 (6 x 3 inch) rectangles. Repeat with second can of pizza dough. Spoon beef mixture onto centers of dough rectangles, adding about 1 tablespoon beef mixture to each rectangle.
  4. Reserve 1/4 of the Velveeta® for later use; place remaining Velveeta® cubes over beef mixture. Fold all sides of each dough rectangle over beef mixture; press edges together to seal. Place, seam sides down, on baking sheets. Bake for 15 to 17 minutes or until golden brown.
  5. Combine remaining tomatoes and reserved Velveeta® in microwaveable bowl. Microwave on HIGH for 1 minute or until queso is completely melted and mixture is well blended, stirring after 1 minute.
  6. Serve nacho sticks warm with queso dip on the side.

Yield: 12 servings | Prep: 30 min | Total: 47 min

Nutrition Information: 243 calories, 34g Carbs

Velveeta® is a registered trademark of Kraft Heinz.

Recipe and photo used with permission from: Conagra Brands, Inc.

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