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Taco Ranch Bites

Taco Ranch Bites: Crispy, Cheesy Appetizer Magic

Taco Ranch Bites are a quick, crowd-pleasing snack featuring crispy phyllo shells filled with savory ground beef and zesty ranch flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 bites
Course: Snacks
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Lean Ground Beef Drain fat after cooking to avoid soggy shells.
  • 1 tbsp Taco Seasoning Choose a spicy blend for a kick!
  • 1 can Diced Tomatoes and Green Chiles Opt for canned for convenience.
  • 1 cup Shredded Cheddar Cheese Substitute with Monterey Jack or pepper jack for variety.
  • 1/2 cup Ranch Dressing Try chipotle ranch for an exciting twist.
For the Shells
  • 12 pieces Frozen Phyllo Tart Shells Keep frozen until just before filling for best texture.

Equipment

  • Skillet
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and cooking equipment.
  2. In a large skillet, over medium heat, cook the lean ground beef until it’s no longer pink, about 8-10 minutes. Drain excess fat.
  3. Stir in the taco seasoning, diced tomatoes, and green chiles into the cooked beef. Let simmer for 5 minutes.
  4. In a medium bowl, mix shredded cheddar cheese and ranch dressing until fully combined. Fold in the beef mixture.
  5. Spoon the filling into each frozen phyllo tart shell and arrange on a baking sheet.
  6. Bake for 8-10 minutes if using fresh shells, or 10-13 minutes if using frozen ones.
  7. Allow to cool for a few minutes, then serve with dipping sauces like guacamole or salsa.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For best results, shred cheese fresh instead of using pre-shredded varieties. Drain diced tomatoes well to prevent soggy shells.

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