Taco Ranch Bites: Easy, Cheesy Party Appetizer

• 1 pound lean ground beef
• 1 package (1 oz) taco seasoning
• 1 can (10 oz) diced tomatoes and green chiles, undrained
• 2 cups shredded cheddar cheese, divided
• 1–2 packages mini phyllo shells or sturdy scoop‑style tortilla chips (about 30–40 pieces, depending on size)
• Optional garnishes: chopped cilantro, sliced green onions, sour cream, diced tomatoes, or jalapeño slices

Step-by-Step Instructions

1. Cook and season the ground beef

1. Preheat your oven to 350°F (175°C). Arrange the mini phyllo shells or tortilla scoops on a large baking sheet.
2. In a large skillet over medium‑high heat, cook the lean ground beef, breaking it apart with a spatula, until it’s browned and no longer pink. Drain off any excess grease.
3. Sprinkle the taco seasoning over the cooked beef. Add the can of diced tomatoes and green chiles (including the liquid) and stir well to combine.
4. Reduce the heat and let the mixture simmer for 3–5 minutes, stirring occasionally, until slightly thickened.

2. Add cheese to the filling

5. Stir in 1 cup of the shredded cheddar cheese until it’s melted and the filling looks creamy and cohesive. Taste and adjust seasoning if needed—more taco seasoning, a pinch of salt, or a bit of black pepper depending on your preference.
6. Remove the skillet from the heat and let the mixture sit for a minute or two so it thickens slightly; you want it spoonable but not too runny.

3. Fill the shells

7. Using a small spoon, fill each mini phyllo shell or tortilla scoop with the taco beef mixture. Pack them generously, but don’t overfill to the point of spilling.
8. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the tops of the filled bites.

4. Bake until melty and crisp

9. Place the baking sheet in the preheated oven and bake for about 8–10 minutes, or until the cheese is fully melted and the shells are crisp and lightly golden.
10. Remove from the oven and let the Taco Ranch Bites cool for a few minutes—they’ll be very hot right out of the oven.

5. Garnish and serve

11. Just before serving, top each bite with a little chopped cilantro or green onion. If you like, add tiny dollops of sour cream, extra diced tomato, or a thin slice of jalapeño for color and heat.
12. Serve warm on a platter and watch them disappear.
    
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