why make this recipe
Taco Ranch Bites are quick, tasty, and great for parties or snacks. They use simple store-bought phyllo cups and common ingredients. You can make many in one bake and serve hot.
introduction
This recipe mixes seasoned beef, tomatoes with chiles, ranch dressing, and cheddar in crispy phyllo cups. It is easy and fills fast. For another simple ranch dish, try the cheesy ranch chicken and broccoli pasta skillet for a family meal.
how to make Taco Ranch Bites
Preheat the oven as the phyllo cup package tells you. Cook the beef in a skillet until brown and drain the fat. Stir in taco seasoning and the canned tomatoes with green chiles. Let the mix cool a little, then spoon it into each phyllo cup. Drizzle ranch on top and add shredded cheddar. Bake until the cheese melts and the cups are hot. For more ranch-style ideas, see the chicken bacon ranch tater tot casserole recipe.
Ingredients :
- 1 lb Ground beef, lean
- 1 can Tomatoes with green chiles, with juices
- 1 bottle Ranch dressing
- 5 packages (15 count each) frozen phyllo cup shells, frozen
- 1 package Taco seasoning mix
- 2 cups Cheddar cheese, sharp grated
Directions :
- Preheat the oven according to the phyllo cup shell package instructions.
- In a skillet over medium heat, cook the ground beef until browned, then drain any excess fat.
- Stir in the taco seasoning mix and cooked tomatoes with green chiles, cooking for a few more minutes.
- Remove from heat and let cool slightly.
- Fill each phyllo cup shell with the beef mixture.
- Drizzle ranch dressing over the top and sprinkle with shredded cheddar cheese.
- Place the filled shells on a baking sheet and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
- Serve warm.
how to serve Taco Ranch Bites
Serve them hot right from the oven. Put them on a platter and offer extra ranch, salsa, or sour cream on the side. They make a good finger food for parties.
how to store Taco Ranch Bites
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5-8 minutes to keep the cups crisp. To freeze, place on a tray until firm, then move to a freezer bag for up to 1 month. Reheat from frozen in the oven until hot.
tips to make Taco Ranch Bites
- Do not overfill the phyllo cups to keep them from getting soggy.
- Drain the beef well to avoid extra grease.
- Use sharp cheddar for a stronger flavor.
- Let the beef cool a bit before filling so the ranch does not run too much.
variation (if any)
- Use ground turkey or chicken instead of beef.
- Add chopped jalapeños for more heat.
- Swap cheddar for pepper jack or a Mexican cheese blend.
- Top with chopped cilantro, green onions, or a small dollop of salsa.
FAQs
Q: Can I make these ahead?
A: Yes. Cook and fill the cups, then chill. Bake just before serving.
Q: Can I use homemade phyllo or wonton cups?
A: Yes. Any small cup that crisps in the oven works fine.
Q: Is there a vegetarian option?
A: Use cooked beans or a plant-based crumble with the same spices.
Q: How many bites does this make?
A: With 5 packages of 15 cups, you have up to 75 bites if you fill them all.
Q: Can I skip the ranch?
A: Yes. Use salsa, sour cream, or a spicy mayo instead.
Conclusion
For the original source and more notes on this dish, see the full Taco Ranch Bites – Plain Chicken recipe.
Taco Ranch Bites
Ingredients
Method
- Preheat the oven according to the phyllo cup shell package instructions.
- In a skillet over medium heat, cook the ground beef until browned, then drain any excess fat.
- Stir in the taco seasoning mix and cooked tomatoes with green chiles, cooking for a few more minutes.
- Remove from heat and let cool slightly.
- Fill each phyllo cup shell with the beef mixture.
- Drizzle ranch dressing over the top and sprinkle with shredded cheddar cheese.
- Place the filled shells on a baking sheet and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
- Serve warm.