Description

Crispy phyllo tart shells filled with seasoned beef, cheddar cheese, ranch dressing, and tangy tomatoes with green chiles, baked to golden perfection for a quick, crowd-pleasing appetizer.

Ingredients

1 lb ground beef
1 packet taco seasoning (or homemade equivalent)
1 can (10 oz) diced tomatoes with green chiles, undrained
1 cup shredded cheddar cheese (preferably sharp)
1/2 cup ranch dressing (good quality)
1 package frozen phyllo tart shells

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Instructions

Preheat oven to 350°F (175°C).
In a skillet over medium heat, cook the ground beef until no pink remains. Drain excess fat.
Add taco seasoning and diced tomatoes with green chiles (including liquid). Stir and simmer for about 5 minutes, then remove from heat.
In a mixing bowl, combine meat mixture, shredded cheddar cheese, and ranch dressing. Stir until evenly coated.
Arrange frozen phyllo tart shells on a baking sheet. Spoon filling into each shell until just full.
Bake for 8–10 minutes, until cheese is melted and bubbly. If starting with frozen filled shells, bake an extra 2–3 minutes.
Serve warm, garnished with optional toppings such as sliced green onions, fresh cilantro, or sour cream.

Notes

For extra spice, add cayenne pepper, jalapeños, or use spicier taco seasoning.
Swap beef for black beans, corn, and bell peppers for a vegetarian version.
Mini tortilla cups or puff pastry can replace phyllo shells for variety.
Sharp cheddar is recommended, but Pepper Jack or Colby Jack work well too.