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!