Preheat your oven to 350°F (175°C), gather your ingredients and line a baking sheet with parchment paper.

In a large skillet over medium heat, add 1 pound of ground beef. Cook for 5-7 minutes until browned and drain excess fat.

Sprinkle in a 1-ounce packet of taco seasoning and add one can of diced tomatoes and green chiles. Simmer for 5 minutes.

Transfer the beef mixture to a mixing bowl. Add 2 cups of shredded cheddar cheese and 8 ounces of ranch dressing. Mix until well combined.

Spoon the taco filling into phyllo tart shells, filling them three-quarters full. Arrange on the baking sheet.

Bake for 8-10 minutes or until golden brown and cheesy. Add 2-3 minutes for frozen shells.

Cool for a minute before serving. Enjoy with fresh salsa, guacamole, or sour cream.