These Taco Ranch Bites are everything you love about a cheesy taco night, tucked into a crispy little cup that’s perfect for parties, game day, or easy weeknight snacking. Savory taco beef, creamy ranch flavor, and bubbly cheddar all bake together in crunchy wonton shells for a handheld bite that disappears fast so you might want to double the batch.
Ingredients
- 1 pound lean ground beef
- 1 package (1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 2 cups shredded cheddar cheese, divided
- 1 package wonton wrappers or mini phyllo cups (about 36 wrappers/cups)
- 1 packet ranch seasoning (optional but recommended)
- 1 tablespoon olive oil (for brushing or greasing)
- Sour cream, for topping (optional)
- Chopped green onions or cilantro, for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan with olive oil or nonstick spray.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until fully browned and no longer pink.
- Drain any excess grease from the skillet.
- Stir in the taco seasoning and the entire can of diced tomatoes with green chiles (including the liquid).
- Simmer for 3–4 minutes, stirring occasionally, until the mixture thickens slightly and most of the extra moisture has cooked off. Remove from heat.
- Stir in the ranch seasoning (if using) and 1 1/2 cups of the shredded cheddar cheese until the cheese is melted and the filling is creamy.
- Press one wonton wrapper (or mini phyllo cup) into each well of the prepared mini muffin pan, gently forming a cup. For extra sturdy, crunchy shells, you can double up two wrappers per cup.
- Spoon a heaping tablespoon of the taco ranch filling into each cup, filling almost to the top.
- Sprinkle the remaining 1/2 cup cheddar cheese evenly over the tops of the filled cups.
- Bake for 10–12 minutes, or until the wonton wrappers are golden and crispy and the cheese is melted and bubbly.
- Remove from the oven and let the bites cool in the pan for 5 minutes to set slightly.
- Carefully lift the Taco Ranch Bites from the pan. Top with a dollop of sour cream, chopped green onions, cilantro, or extra cheese, if desired. Serve warm.
Variations
- Turkey or Chicken Taco Bites: Swap the ground beef for ground turkey or chicken for a lighter version with the same bold flavor.
- Black Bean & Corn Taco Bites: Stir 1/2 cup black beans and 1/2 cup corn into the meat mixture for extra texture, color, and fiber.
- Spicy Jalapeño Taco Bites: Add finely chopped jalapeños or a few dashes of hot sauce to the filling and finish with pickled jalapeño slices on top.
Cooking Notes
- Don’t overfill the cups keeping the filling just below the rim helps the wontons crisp rather than steam.
- If the edges of the wonton wrappers brown too quickly, tent loosely with foil for the last few minutes of baking.
- For the crispiest shells, brush the insides of the wonton wrappers lightly with olive oil before filling and baking.
Serving Suggestions
- Serve on a big platter with bowls of salsa, guacamole, and extra ranch or sour cream for dipping.
- Pair with a fresh side salad or Mexican-style street corn for a fun, casual dinner spread.
- Include them in a game day or party snack board alongside sliders, wings, and chips with queso.
Tips
- Prep the filling a day ahead and refrigerate; assemble and bake just before serving for effortless entertaining.
- If using mini phyllo shells, place them directly on a baking sheet and fill no need for a muffin pan.
- To make cleanup easier, let the pan cool slightly, then soak briefly in warm soapy water before scrubbing.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving of 3 Bites)
- Calories: 220
- Protein: 12g
- Sodium: 470mg
Frequently Asked Questions
- Can I make Taco Ranch Bites ahead of time?
Yes. You can cook the beef mixture up to 2 days in advance and store it in the fridge. Assemble and bake just before serving, or fully bake, cool, and reheat in a 350°F (175°C) oven for 8–10 minutes to re-crisp. - Can I freeze these bites?
You can. Bake, cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen at 350°F (175°C) for 10–15 minutes, until hot and crisp. - What can I use instead of wonton wrappers?
Mini phyllo cups are an easy substitute. You can also press small rounds of flour tortillas into the muffin pan and bake until crisp before filling and finishing with cheese. - How do I make them less spicy for kids?
Use mild taco seasoning and mild tomatoes with green chiles, or substitute plain diced tomatoes. Skip jalapeños or spicy toppings and let adults add heat with salsa or hot sauce at the table.
Conclusion
These Taco Ranch Bites take all the best taco flavors seasoned beef, tangy ranch, and melty cheddar and tuck them into crispy, two-bite cups that are made for sharing. They come together quickly, hold up beautifully on a party platter, and invite endless toppings and twists. Whether it’s game day, movie night, or a casual get-together, these little bites are guaranteed crowd-pleasers.
Print
Taco Ranch Bites Complete Recipe
- Total Time: 30 minutes
- Yield: About 36 bites (12 servings of 3 bites each) 1x
- Diet: Contains meat, not gluten-free
Description
These Taco Ranch Bites are everything you love about a cheesy taco night, tucked into a crispy little cup that’s perfect for parties, game day, or easy weeknight snacking. Savory taco beef, creamy ranch flavor, and bubbly cheddar all bake together in crunchy wonton shells for a handheld bite that disappears fast so you might want to double the batch.
Ingredients
Scale
- 1 pound lean ground beef
- 1 package (1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 2 cups shredded cheddar cheese, divided
- 1 package wonton wrappers or mini phyllo cups (about 36 wrappers/cups)
- 1 packet ranch seasoning (optional but recommended)
- 1 tablespoon olive oil (for brushing or greasing)
- Sour cream, for topping (optional)
- Chopped green onions or cilantro, for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan with olive oil or nonstick spray.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until fully browned and no longer pink.
- Drain any excess grease from the skillet.
- Stir in the taco seasoning and the entire can of diced tomatoes with green chiles (including the liquid).
- Simmer for 3–4 minutes, stirring occasionally, until the mixture thickens slightly and most of the extra moisture has cooked off. Remove from heat.
- Stir in the ranch seasoning (if using) and 1 1/2 cups of the shredded cheddar cheese until the cheese is melted and the filling is creamy.
- Press one wonton wrapper (or mini phyllo cup) into each well of the prepared mini muffin pan, gently forming a cup. For extra sturdy, crunchy shells, you can double up two wrappers per cup.
- Spoon a heaping tablespoon of the taco ranch filling into each cup, filling almost to the top.
- Sprinkle the remaining 1/2 cup cheddar cheese evenly over the tops of the filled cups.
- Bake for 10–12 minutes, or until the wonton wrappers are golden and crispy and the cheese is melted and bubbly.
- Remove from the oven and let the bites cool in the pan for 5 minutes to set slightly.
- Carefully lift the Taco Ranch Bites from the pan. Top with a dollop of sour cream, chopped green onions, cilantro, or extra cheese, if desired. Serve warm.
Notes
- If your filling looks too wet, simmer a minute or two longer before adding cheese so the cups don’t get soggy.
- Mini phyllo cups are pre-shaped and can be used straight from the package—no need to press them into the pan.
- Adjust the spice level by choosing mild or hot diced tomatoes with green chiles, or by adding a pinch of cayenne to the meat mixture.
- These bites are best fresh but can be reheated in the oven or air fryer to crisp them back up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 3 bites
- Calories: 220
- Sugar: 2g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
Keywords: taco ranch bites, wonton taco cups, party appetizer, game day snack, cheesy taco bites
