Description
Savory phyllo tart shells filled with taco-seasoned beef, ranch dressing, cheddar cheese, and diced tomatoes & green chiles — perfect bite‑sized appetizers.
Ingredients
- 1 lb ground beef
- 1 (1‑oz) package taco seasoning
- 1 (10‑oz) can diced tomatoes and green chiles, undrained
- 2 cups shredded cheddar cheese
- 1 (8‑oz) bottle ranch dressing
- 5 boxes frozen phyllo tart shells (15‑count each)
Instructions
- Preheat oven to 350 °F (≈ 175 °C).
- In a skillet, cook the ground beef until no longer pink. Drain excess fat.
- Add the taco seasoning and the diced tomatoes & green chiles (with their juice). Stir and cook about 5 more minutes, then remove from heat.
- Mix in shredded cheddar cheese and ranch dressing into the taco beef mixture.
- Spoon the beef‑cheese mixture into the frozen phyllo tart shells. (If freezing for later, assemble now and freeze.)
- Bake for 8‑10 minutes (if from frozen, add 2‑3 more minutes), until the cheese is melted and filling is hot.
Notes
- Can make ahead and freeze the assembled tarts; bake from frozen adding a few extra minutes.
- If phyllo tart shells are unavailable, you can use tortilla chip scoop cups or mini wonton wrappers as alternatives.
- Use freshly shredded cheddar for better melt and flavor.
- Drain excess grease from cooked beef to avoid sogginess.
