Zesty Beef Cups with Ranch and Cheese (Print version)
Crisp phyllo cups filled with taco-seasoned beef, ranch, tomatoes, and melted cheddar for a warm bite-size party snack.
# Ingredients:
For the beef filling
01 -
1 lb (450 g) lean ground beef
02 -
1 tablespoon olive oil, if needed
03 -
1 packet (1 oz or 28 g) taco seasoning
04 -
1/4 cup (60 ml) water
05 -
1 can (10 oz or 283 g) diced tomatoes with green chiles, well drained
06 -
1/2 cup (120 ml) ranch dressing
07 -
1 1/2 cups (170 g) shredded cheddar cheese, divided
For the cups
08 -
30 frozen mini phyllo shells
09 -
2 green onions, thinly sliced
10 -
Salsa, extra ranch, or sliced jalapenos for serving
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Arrange the frozen mini phyllo shells on a rimmed baking sheet.
02 -
Cook the ground beef in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles, until no pink remains. Drain off excess fat.
03 -
Stir in taco seasoning and water. Cook for 2-3 minutes, stirring often, until the beef is evenly coated and the liquid has mostly cooked off.
04 -
Let the beef cool for 3 minutes. Stir in the drained tomatoes with green chiles, ranch dressing, and 1 cup of cheddar cheese.
05 -
Spoon the beef mixture into the phyllo shells, mounding it slightly. Sprinkle the remaining 1/2 cup cheddar over the tops.
06 -
Bake for 10-12 minutes, until the filling is hot and the cheese is melted. Top with green onions and serve warm with salsa, ranch, or jalapenos.
# Good to know:
01 -
Serve warm for the crispiest phyllo texture.
02 -
The beef filling can be made up to 2 days ahead and refrigerated separately.
03 -
Cook ground beef to 160°F for food safety.