Preheat your oven to 350ºF (175ºC).

In a large skillet over medium heat, brown 1 pound of ground beef for 5-7 minutes. Drain excess fat.

Stir in 1 ounce of taco seasoning and 10 ounces of diced tomatoes and green chiles. Simmer for 5 minutes.

Combine 2 cups of shredded cheddar cheese with 8 ounces of ranch dressing in a large bowl. Mix until creamy, then fold in the beef mixture.

Fill each of the 15 phyllo tart shells with the mixture and arrange on a baking sheet.

Bake for 8-10 minutes until edges are golden and cheese is bubbly.

Let cool for a couple of minutes before serving.