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Crispy Taco Ranch Beef Phyllo Bites

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15


  • BUBBL’R blood orange mango mingl’r for serving
  • 15 count phyllo shell cups or 6 thawed Phyllo Sheets for homemade shells
  • 1 lb. ground beef
  • 2 tbsp. olive oil
  • 1 1 oz. pkg. taco seasoning
  • 1 4.5 oz. canned green chiles
  • 1 cup ripe tomatoes finely diced
  • ½ cup ranch dressing
  • 2 tbsp. fresh chives finely chopped
  • 1 ½ cups shredded cheddar cheese


  • Preheat oven to 375F. Line a baking pan with parchment paper.
  • In a large skillet over medium high heat, add the olive oil to heat up for 1 minute.
  • Add the ground beef and break up into large chunks to brown for 3-4 minutes.
  • Add the taco seasoning, green chiles, and ripe tomatoes. Stir together, then begin to break up the meat with a wooden spatula as it cooks another 3-4 minutes.
  • Once the meat is fully cooked, stir in the ranch and shredded cheddar cheese.
  • Stir in the fresh chives once cheese is melted. Remove from heat.
  • Spoon large dollops of the meat mixture into the phyllo cups. Place on the prepared pan.
  •  If using phyllo sheets: Brush olive oil in between each sheet as you layer 3-4 sheets together. Slice into 3×3” squares and press into a greased mini cupcake pan. Bake for 8-12 minutes, until golden and crisp. Let cool a few minutes before filling.
  • Bake for 8-10 minutes, until the cheese is set on top. Broil 1-2 minutes, if beef mixture still seems too runny.
  • Top with more fresh chives and enjoy with BUBBL’R blood orange mango mingl’r for a complimentary refreshment!