Preheat your oven to 350ºF (175ºC).

In a large skillet, cook 1 pound of ground beef over medium-high heat until fully browned, about 7-10 minutes. Drain excess fat.

Stir in 1 ounce of taco seasoning and 1 can of diced tomatoes with green chiles. Simmer for about 5 minutes.

In a mixing bowl, combine 2 cups of shredded cheddar cheese with 8 ounces of ranch dressing. Fold in the meat mixture.

Spoon the filling into the frozen phyllo tart shells evenly. Freeze at this stage if preparing ahead.

Bake the filled tart shells for 8-10 minutes until golden brown and cheese is melty. Add 2-3 minutes if using frozen shells.