Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a large baking sheet with parchment paper for easy cleanup.
- In a large skillet over medium heat, cook the ground beef until it is completely browned and no longer pink. Carefully drain off the excess fat and return the skillet to the stove.1 pound lean ground beef
- Stir in the taco seasoning and the can of diced tomatoes and green chiles. Let the mixture simmer for about 5 minutes to allow the flavors to meld, then remove from heat and let it cool slightly.1 package taco seasoning, 1 can diced tomatoes and green chiles
- In a large mixing bowl, combine the shredded cheddar cheese and the ranch dressing. Add the cooked taco meat mixture and stir until everything is well incorporated and looks creamy.2 cups cheddar cheese, 1 bottle ranch dressing
- Place the frozen phyllo shells on the prepared baking sheet. Spoon a generous amount of the meat and cheese mixture into each shell, being careful not to overfill them.5 packages frozen phyllo tart shells
- Bake the shells for 8 to 10 minutes until the filling is bubbly and the edges of the shells are golden brown. If you are baking these from a frozen state, increase the time to 10 to 13 minutes.
Notes
To ensure the best results, always grate your own cheese from a block rather than using pre-shredded varieties. Make sure to drain the beef very well after browning to prevent the phyllo shells from becoming soggy.