Taco Ranch Bites
These taco ranch bites are loaded with seasoned beef, melted cheese, and big taco flavor in every crunchy scoop. An easy Mexican-inspired appetizer for parties and game day.
Servings: 12
Calories: 159kcal
Ingredients
- 1 pound ground beef
- 2 Tablespoons taco seasoning
- 1 Tablespoons dry ranch dressing mix
- 1/4 cup water
- 24 mini tortilla scoops , I used Tostitos
- 1 cup cheddar cheese , shredded
- 1 small tomato , diced
- 2 Tablespoons fresh cilantro , chopped
Optional toppings: Sour cream, Guacamole and salsa
Instructions
- Brown the beef. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain off any excess grease.
- Season and simmer. Stir in the taco seasoning, ranch seasoning, and water. Let the mixture simmer for 2–3 minutes, stirring occasionally, until thickened and well coated with seasoning.
- Prep for baking. Preheat the oven to 350°F. Arrange the tortilla scoop chips in a single layer on a baking sheet.
- Assemble the bites. Spoon the seasoned beef evenly into each tortilla scoop. Sprinkle with diced tomatoes, then top with shredded cheese.
- Bake. Bake for 5–7 minutes, just until the cheese is melted and bubbly and the chips are warmed through.
- Finish and serve. Remove from the oven and sprinkle with fresh cilantro. Serve warm with sour cream, guacamole, or salsa on the side.
Notes
Substitute: You can use frozen phyllo shells instead of tortilla scoops, baking time will increase to 8-10 minutes.
Can use a Mexican cheese blend instead, but I prefer to grate cheese from a block.
These are best served fresh.
Nutrition
Serving: 2g | Calories: 159kcal | Carbohydrates: 4g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 228mg | Potassium: 129mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg