These crispy, bite-sized taco ranch appetizers are packed with flavor and perfect for parties, game nights, or quick snacks. The combination of seasoned beef, melty cheese, and creamy ranch dressing nestled in a flaky phyllo shell makes them irresistible.
They come together in minutes and can even be made ahead and frozen for later. Serve them hot, and watch them disappear!
Why You’ll Love This Recipe:
• Quick & Easy: Minimal prep and just 10 minutes of baking.
• Make-Ahead Friendly: Can be frozen and baked later.
• Perfect Party Snack: A crowd-pleaser with bold flavors.
Ingredients
• 1 lb ground beef (preferably lean)
• 1 (1 oz) packet taco seasoning
• 1 (10 oz) can diced tomatoes with green chiles (undrained)
• 2 cups shredded cheddar cheese (preferably aged)
• 1 (8 oz) bottle ranch dressing
• 5 sets of 15-count frozen phyllo tart shells
Instructions
1. Preheat the Oven
Set the oven to 350ºF (175ºC).
2. Cook the Beef
In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess fat.
3. Season the Meat
Stir in the taco seasoning and the can of diced tomatoes with green chiles. Mix well and let it cook for 5 minutes. Remove from heat.
4. Prepare the Filling
In a bowl, mix the shredded cheddar cheese with the ranch dressing. Add the cooked taco meat and stir until well combined.
5. Assemble the Bites
Spoon the mixture into the frozen phyllo tart shells. If making ahead, freeze at this step.
6. Bake
Place the filled shells on a baking sheet and bake for 8–10 minutes. If baking from frozen, add 2–3 minutes.
7. Serve & Enjoy
Let them cool slightly, then serve warm.
Tips:
• Extra Crispy: Pre-bake the phyllo shells for 3 minutes before filling.
• Spicy Kick: Add chopped jalapeños or a dash of hot sauce.
• Garnish Ideas: Top with chopped cilantro, sour cream, or sliced green onions.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for crispiness.
• Freezer: Freeze assembled (unbaked) bites for up to 2 months. Bake straight from frozen.
