Preheat your oven to 350°F (175°C).

In a skillet over medium heat, cook the lean ground beef until it’s no longer pink, about 6-8 minutes, breaking it apart with a spatula.

Drain excess fat, then add taco seasoning and diced tomatoes & green chiles; cook for an additional 5 minutes.

In a mixing bowl, combine shredded cheddar cheese with ranch dressing until well-blended, then fold in the beef mixture.

Spoon the filling into each frozen phyllo tart shell and place on a baking sheet.

Bake for 8-10 minutes if fresh or 10-13 minutes if frozen, until tops are golden brown and cheese is bubbling.

Allow to cool for a few minutes before serving with your favorite dips.