Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 oz low-sodium taco seasoning
  • 1/2 cup light ranch dressing
  • 1/4 cup water
  • 30 mini frozen phyllo shells
  • 1 cup reduced-fat sharp cheddar cheese, finely shredded

Instructions:

  1. Place a large non stick skillet over medium high heat. Add the 1 lb lean ground beef, breaking it into very small crumbles. Cook until no pink remains and a mahogany colored sear has developed.
  2. Drain the meat thoroughly in a fine mesh strainer to remove excess moisture and fat. Note: This ensures the phyllo shells stay crispy later.
  3. Return the beef to the pan and stir in the 1 oz taco seasoning and 1/4 cup water. Simmer for 3 minutes until the liquid has evaporated and the meat is coated in a thick glaze.
  4. Remove the pan from heat and allow the beef to cool for 2 minutes. Stir in the 1/2 cup light ranch dressing and 1/2 cup of the shredded cheddar cheese until the mixture is cohesive and velvety.
  5. Preheat oven to 400°F (200°C). Arrange the 30 frozen phyllo shells on a large baking sheet.
  6. Using a small cookie scoop, distribute the beef mixture evenly among the 30 shells. Note: Press the filling down gently so it doesn't tumble out during the bake.
  7. Top each shell with the remaining 1/2 cup cheddar cheese.
  8. Bake for 5-8 minutes until the cheese is bubbling and the shells are golden and crisp.
  9. Remove from oven and garnish immediately with 1/4 cup diced tomatoes, 2 tbsp green onions, 2 tbsp cilantro, and a squeeze of fresh lime juice.