01 -
Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 -
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and return the beef to the pan.
03 -
Add taco seasoning and drained diced tomatoes with green chilies to the cooked beef. Simmer for 5 minutes, then remove from heat and let cool slightly.
04 -
In a mixing bowl, blend the taco-seasoned beef, shredded cheddar cheese, and ranch dressing until evenly combined.
05 -
Spoon generous portions of the beef mixture into each phyllo tart shell, avoiding overfilling.
06 -
Bake the filled shells for 8 to 10 minutes until the cheese melts and shells are golden brown. If baking from frozen, extend baking time to 12 to 13 minutes.