Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit.
- In a large 12-inch non-stick skillet, cook the ground beef over medium-high heat until it is no longer pink. Drain the excess fat carefully.
- Add the package of taco seasoning and the undrained can of diced tomatoes and green chiles to the skillet.
- Stir the mixture well and continue to cook for 5 minutes. Remove the skillet from the heat.
- In a large mixing bowl, combine the shredded cheddar cheese, the bottle of ranch dressing, and the cooked taco meat mixture.
- Spoon the taco meat and ranch mixture evenly into the frozen phyllo tart shells.
- Place the filled shells on a rimmed baking sheet and bake for 8 to 10 minutes, or until the cheese is completely melted and the shells are crisp.
Notes
Use a meat masher tool while browning the beef to get a very fine crumble, which makes it much easier to fill the small phyllo shells. You can substitute the ground beef with turkey or chicken for a leaner option, or freeze the unbaked assembled tarts for a quick snack later.