Easy Taco Ranch Bites (Print version)
Crispy phyllo cups stuffed with taco-seasoned beef, Rotel, cheddar and ranch. A 6-ingredient party appetizer ready in 20 minutes.
# Ingredients:
For the filling
01 -
1 lb (450 g) ground beef
02 -
1 (1-oz) packet taco seasoning
03 -
1 (10-oz) can diced tomatoes and green chiles, undrained
04 -
2 cups (200 g) shredded sharp cheddar cheese
05 -
1 cup (240 ml) ranch dressing
For the shells
06 -
75 frozen mini phyllo tart shells (about 5 packages)
# Instructions:
01 -
Cook the ground beef in a large skillet over medium heat, breaking it up with a spoon, until no longer pink, 5 to 6 minutes. Drain excess fat.
02 -
Stir in the taco seasoning and the undrained diced tomatoes and green chiles. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
03 -
Remove from heat. Fold in the shredded cheddar and ranch dressing until the cheese melts and the mixture is well combined.
04 -
Spoon about 1 tablespoon of the filling into each frozen phyllo tart shell. Arrange on a baking sheet.
05 -
Bake at 350°F (175°C) for 8 to 10 minutes, until the cheese is melted and the phyllo edges are golden. Serve warm or at room temperature.
# Good to know:
01 -
Best served the same day they are baked for maximum crispness.