Taco Ranch Bites
Ingredients
- 1 lb lean ground beef
- 1 oz packet taco seasoning
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 2 cups shredded cheddar cheese (freshly shredded preferred)
- 8 oz bottle ranch dressing
- 5 packs of 15-count frozen phyllo tart shells (75 shells total)
- Optional Toppings: sour cream, fresh cilantro, sliced jalapeños, diced avocado, fresh lime wedges, hot sauce
Instructions
- Preheat oven to 350°F.
- In a skillet over medium heat, brown the ground beef until fully cooked with no pink remaining. Drain excess fat.
- Stir in taco seasoning and the full undrained can of diced tomatoes and green chiles. Mix well and simmer for 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine shredded cheddar cheese and ranch dressing. Add the cooked taco meat and stir until everything is well mixed.
- Spoon the taco mixture into frozen phyllo tart shells, about one heaping spoonful per shell. (To freeze for later: place filled shells on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag.)
- Place filled shells on a baking sheet and bake for 8–10 minutes until cheese is melted and shells are golden and crispy. If baking from frozen, bake for 10–13 minutes.
- Serve immediately with optional toppings. Enjoy!
Notes
- Do not thaw phyllo shells before filling - use straight from frozen for best results.
- Freshly shredded cheese melts significantly better than pre-shredded.
- Unbaked filled shells freeze well for up to 3 months. Bake straight from frozen.
- Baked leftovers keep in the fridge for 3–4 days. Reheat in the oven at 350°F for 5 minutes to restore crispiness.
- For a vegetarian version, replace meat with seasoned black beans and corn.
- For extra heat, use Pepper Jack cheese or stir hot sauce into the filling.