Taco Ranch Bites – An Organized Chaos
Crispy mini phyllo shells filled with seasoned taco meat, topped with melted cheese, fresh vegetables, and a zesty spicy ranch sauce—perfect for quick, flavorful, handheld appetizers.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 10–12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
2 packages (15 count each) mini phyllo shells, thawed if frozen
1 pound lean ground beef (or ground turkey)
1 packet taco seasoning (or 2 tablespoons homemade blend)
1/3 cup water
1 cup shredded Mexican cheese blend
1/2 cup diced tomatoes
1/4 cup black olives, finely chopped (optional)
1/4 cup green onions, thinly sliced
For the spicy ranch sauce:
1/2 cup ranch dressing
2 tablespoons taco sauce
1 teaspoon hot sauce
1/2 teaspoon lime juice
Garnishes: cilantro, sour cream, diced avocado, pickled jalapeños
Instructions
1. Preheat oven to 350°F and arrange mini phyllo shells on a baking sheet. Optional: bake empty shells 3 minutes for extra crispiness.
2. Brown ground beef in a skillet over medium-high heat. Drain fat, add taco seasoning and water, and simmer until slightly thickened.
3. In a small bowl, whisk together ranch dressing, taco sauce, hot sauce, and lime juice. Mash in half an avocado for creamier texture if desired.
4. Fill each phyllo shell with ~1 tablespoon taco meat, top with shredded cheese, and bake 3–4 minutes until cheese melts.
5. Garnish with diced tomatoes, olives, green onions, and drizzle with spicy ranch sauce. Serve immediately.
Notes
Ground turkey can be used for a lighter option.
Use pre-shredded cheese and pre-diced vegetables to reduce prep time.
Serve immediately to maintain crispiness of the phyllo shells.