1. Preheat the oven

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Cook the ground beef

• In a large skillet over medium heat, add 1 lb lean ground beef.

• Cook until browned and no longer pink, breaking it up with a spatula—about 7–8 minutes.

• Drain any excess fat.

3. Season the beef

• Add 1 packet of taco seasoning and 1 can of diced tomatoes with green chiles, including the liquid.

• Stir to combine and simmer for 5 minutes to thicken slightly.

4. Combine meat, cheese, and ranch

• In a large mixing bowl, add 2 cups of shredded cheddar cheese and 8 oz ranch dressing.

• Stir until evenly blended.

• Add the cooked taco meat and mix thoroughly until well combined. The filling should be creamy and scoopable.

5. Fill the phyllo cups

• Place frozen phyllo shells onto the prepared baking sheet.

• Spoon a heaping teaspoon of the taco ranch mixture into each shell.

💡 Tip: No need to thaw the shells beforehand—they bake perfectly straight from the freezer.

6. Bake

• Bake in the preheated oven for:

  • 10–13 minutes if using frozen shells

  • 8–10 minutes if using thawed shells

• Bake until the filling is hot and bubbly and the phyllo shells are golden brown.

7. Cool and serve

Let the bites cool for 2–3 minutes before serving. Garnish with chopped cilantro or a drizzle of sour cream if desired. Serve warm!