Preheat your oven to 350ºF (175ºC). Gather your ingredients and equipment.

In a medium skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain excess fat.

Stir in taco seasoning and mix until beef is evenly coated. Add diced tomatoes and green chiles; simmer for about 5 minutes.

In a large bowl, combine shredded cheddar cheese with ranch dressing. Fold in the beef mixture.

Spoon filling into phyllo tart shells, filling just to the top. Arrange on a baking sheet.

Bake for 8-10 minutes until golden brown and cheese is slightly bubbly. If frozen, add an extra 2-3 minutes.

Allow to cool for a minute before serving. Best enjoyed warm with dipping sauces.