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Easy Taco Ranch Bites Recipe: Perfect for Parties or Quick Snacks

These Taco Ranch Bites are the perfect party snack or appetizer! Packed with a creamy, cheesy, taco-flavored filling and baked in crispy phyllo cups or wonton wrappers, they’re irresistibly delicious and incredibly easy to make. Perfect for game days, potlucks, or when you’re craving a quick savory treat!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 bites
Course: Appetizer, Snack
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

For the Bites:
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning mix
  • 1/4 cup water
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cream cheese softened
  • 1/4 cup ranch dressing
  • 24 mini phyllo pastry cups or wonton wrappers
Optional Toppings:
  • Diced tomatoes
  • Chopped green onions
  • Sliced black olives
  • Sour cream

Method
 

  1. Cook the Ground Meat: Heat a skillet over medium heat. Add the ground beef or turkey and cook until browned. Drain any excess grease.
  2. Add Taco Seasoning: Stir in the taco seasoning mix and water. Cook for 2–3 minutes until the mixture thickens slightly.
  3. Mix in Creamy Ingredients: Remove the skillet from heat. Stir in the cream cheese, shredded cheddar cheese, and ranch dressing until the mixture is smooth and well combined.
  4. Prepare the Cups: Preheat your oven to 375°F. Arrange the phyllo cups or wonton wrappers on a baking sheet.
  5. Assemble the Bites: Spoon the taco mixture into each cup, filling them generously.
  6. Bake: Bake for 8–10 minutes, or until the cups are golden and crispy.
  7. Add Toppings: Top each bite with diced tomatoes, chopped green onions, and sliced black olives as desired. Serve warm with sour cream on the side.

Notes

  • For a vegetarian version, replace the ground meat with black beans or crumbled tofu.
  • To make ahead, prepare the filling and refrigerate it for up to 24 hours. Assemble and bake just before serving.
  • Leftover bites can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

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