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Taco Ranch Bites: The Ultimate Party Snack

These Taco Ranch Bites are the ultimate party snack! With crispy phyllo tart shells filled with taco-seasoned beef, melty cheddar cheese, and a drizzle of creamy ranch, they deliver an irresistible combination of crunch, spice, and cheesy goodness. Perfect for game nights, family gatherings, or whenever you need a quick and delicious appetizer!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings: 75 bites (5 packs of 15 tart shells)
Course: Appetizer, Snack
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 1 lb ground beef or substitute with ground turkey or chicken
  • 1 can 10 oz diced tomatoes & green chilies
  • 1 packet 1 oz taco seasoning (store-bought or homemade)
  • 5 packs 15-count frozen phyllo tart shells
  • 2 cups shredded cheddar cheese
  • 1 bottle 8 oz ranch dressing (for drizzling)

Method
 

Preheat & Prepare:
  1. Preheat your oven to 375°F (190°C).
  2. Arrange frozen phyllo tart shells on a baking sheet and set aside.
Cook the Taco Meat:
  1. Heat a large skillet over medium heat.
  2. Add ground beef and cook, stirring occasionally, until browned and fully cooked (about 5-7 minutes).
  3. Drain excess grease and stir in taco seasoning and diced tomatoes with green chilies.
  4. Let the mixture simmer for 2-3 minutes, stirring occasionally.
Assemble the Bites:
  1. Spoon about 1 tablespoon of the taco meat mixture into each phyllo tart shell.
  2. Sprinkle shredded cheddar cheese over the top of each bite.
Bake Until Golden & Melty:
  1. Place the baking sheet in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
  2. Remove from the oven and let cool slightly.
Drizzle with Ranch & Serve:
  1. Drizzle each taco bite with ranch dressing.
  2. Serve immediately and enjoy while warm!

Notes

  • Use fresh shredded cheese for better melting consistency.
  • Do not overfill tart shells to prevent spilling.
  • Add diced jalapeños or a dash of hot sauce for extra heat.
  • Make the taco meat ahead of time and store it in the fridge for quick assembly.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven at 350°F for 5 minutes.
  • To freeze, assemble the bites (without baking), freeze on a tray, then transfer to a freezer bag. Bake directly from frozen at 375°F for 12-15 minutes.