Taco Ranch Bites
Taco Ranch Bites combine seasoned ground beef with creamy Ranch dressing and cheddar cheese in crisp phyllo tart shells, making them a perfect finger food for any gathering.
Ingredients
Essentials
- 1 lb ground beef, preferably lean I use 90/10 for less shrinkage and fewer splatters.
- 1 oz packet taco seasoning A premium brand is recommended for fresh-tasting seasoning.
- 1 can (10 oz) diced tomatoes and green chiles, undrained Adds moisture and mild heat.
- 2 cups shredded cheddar cheese, preferably aged Richer flavor and better melt.
- 8 oz bottle premium Ranch dressing Creamy binder and crowd-pleasing flavor.
- 5 packs of 15-count frozen phyllo tart shells Mini tart shells are perfect for bite-sized serving.
Optional Add-ons
- chopped fresh cilantro Adds color and brightness.
- sliced green onions Gives a fresh bite and pretty contrast.
- diced avocado or guacamole dollops Creamy, fancy-feeling upgrade (add right before serving).
- squeeze of lime Brightens flavors.
- mild salsa or pico de gallo on the side For guests who want extra fresh tomato flavor.
- crumbled Cotija or queso fresco Pairs well with cheddar.
- mini decorative toothpicks Makes grabbing and refilling platters easy.
Instructions
Preparation
- Preheat your oven to 350°F.
- Brown the beef in a skillet over medium-high heat until there’s no pink left, then drain excess fat.
- Return the skillet to low heat, stir in the taco seasoning, and add the canned tomatoes and green chiles. Mix and simmer for about 5 minutes.
- In a medium bowl, stir together the shredded cheddar and Ranch dressing until combined.
- Fold the cooked taco meat into the cheese-Ranch mixture until evenly coated.
- Fill each phyllo tart shell with about a heaping teaspoon or tablespoon of the taco-Ranch mixture.
- Bake on a tray at 350°F for 8–10 minutes if thawed, or 10–13 minutes if baking from frozen.
- Let cool for a minute or two, then garnish if desired and serve warm or at room temperature.
Notes
You can prepare the meat mixture up to 48 hours ahead and fill the shells the morning of the event for a fresher look. Store leftovers in an airtight container in the fridge for up to 3 days.