Description
Bold taco flavor meets creamy ranch in these irresistible bite-sized snacks—perfect for parties or easy dinners.
Ingredients
1 lb ground beef
1 packet taco seasoning mix
½ cup water
½ cup ranch dressing
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
1 can refrigerated crescent roll dough (or 24 mini phyllo shells)
1 tbsp olive oil (for browning)
Optional toppings: diced tomatoes, sliced green onions, jalapeños, sour cream
Instructions
Preheat oven to 375°F (190°C). Grease a mini muffin pan or arrange phyllo shells on a baking sheet.
Cook the beef: In a skillet, heat olive oil over medium-high. Add ground beef and cook until browned. Drain excess fat.
Stir in taco seasoning and water. Simmer for 3–5 minutes until thickened. Remove from heat and let cool slightly.
Stir in ranch dressing and shredded cheeses until well combined.
Assemble bites:
For crescent dough: Cut dough into 2-inch squares and press into muffin cups.
Spoon taco ranch mixture into each shell or dough cup.
Bake for 12–15 minutes, or until dough is golden and cheese is melted.
Top with chopped tomatoes, green onions, or jalapeños if desired. Serve warm with sour cream.
Notes
You can substitute ground turkey or chicken for a leaner version.
Use spicy ranch or add hot sauce for a kick.
These can be prepped ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Snack
- Method: Baking
- Cuisine: Tex-Mex / American
