Ingredients
Method
- Preheat oven to 350ºF (175ºC)
- Break up frozen phyllo tart shells and thaw per package instructions
- Brown ground beef in a skillet for 6-8 minutes
- Drain excess fat using a paper towel
- Add taco seasoning and diced tomatoes, cook 5 minutes, stirring occasionally
- Remove mixture from heat and let cool slightly
- Whisk ranch dressing until smooth
- Stir in shredded cheddar cheese
- Gently fold in cooled beef mixture
- Spoon filling into phyllo shells (3/4 full)
- Place filled shells on a parchment-lined baking sheet
- Bake for 15 minutes or until golden and bubbly
- Let cool slightly before serving
Notes
Substitute ground turkey for beet; use dairy-free cheese for vegan version.
Ranch dressing may be replaced with a homemade Greek yogurt mix.
Ensure phyllo shells are thawed but not warm before filling to maintain crispness.
Baking ensures cheese sets properly without greening.
Store leftovers in an airtight container at room temperature for up to 24 hours.
Ranch dressing may be replaced with a homemade Greek yogurt mix.
Ensure phyllo shells are thawed but not warm before filling to maintain crispness.
Baking ensures cheese sets properly without greening.
Store leftovers in an airtight container at room temperature for up to 24 hours.