Ingredients (makes ~75 bites)
- 1 lb ground beef (preferably lean)
- 1 oz packet taco seasoning
- 1 (10 oz) can diced tomatoes and green chiles, undrained
- 2 cups shredded cheddar cheese
- 1 (8 oz) bottle ranch dressing
- 5 packs (15 count each) frozen phyllo tart shells
Tip: Shred your own cheese for better melt and flavor.
🔥 Instructions
- Preheat oven to 350 °F (175 °C). Lay the phyllo shells on a baking sheet.
- Cook the ground beef in a skillet over medium heat until no longer pink. Drain excess fat.
- Stir in the taco seasoning and the diced tomatoes with green chiles; simmer for 5 minutes. Remove from heat.
- Combine the warm beef mixture in a bowl with shredded cheddar and ranch dressing, stirring until cheese melts.
- Spoon the mixture into each phyllo shell (fill generously but not overflowing).
- Bake for 8–10 minutes, or 10–12 minutes if baking from frozen, until cheese is bubbly and shells are golden.
📝 Tips & Variations
- Make ahead/freezer friendly: Fill shells ahead and freeze on baking sheet. When needed, bake from frozen—just add a couple extra minutes.
- Add spice: Add diced jalapeños, use Pepper Jack cheese, or opt for spicy ranch.
- Cheese swaps: Try Monterey Jack, Mexican blend, or Colby Jack.
- Meat alternative: Use ground turkey, chicken, or plant-based meat for a lighter option.
- Vegetarian twist: Substitute meat with black beans, corn, bell pepper—season and mix same way.
- Toppings: After baking, garnish with cilantro, green onions, diced tomatoes, avocado, or a drizzle of hot sauce.
🧊 Storage & Reheating
- Refrigerate: Keep in airtight container for up to 3–4 days.
- Reheat: Warm in oven at 350 °F for ~5 minutes until heated through.
- Freeze: Bake them first, cool completely, then freeze. Reheat them later from frozen or thawed in oven till hot.
🎉 Serving Suggestions
- Stack them on a platter with extra ranch or salsa for dipping.
- Serve alongside guacamole, chips & queso, Mexican rice, or a fresh salad.