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Taco Ranch Bites

Taco Ranch Bites that Everyone Will Crave at Home

Taco Ranch Bites are a delicious appetizer combining the flavors of tacos with a crispy crunch that everyone will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bites
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Ground Meat (Turkey, Chicken, or Plant-Based) You can substitute with black beans or lentils for vegetarian option.
  • 2 tbsp Taco Seasoning Adjust based on heat preference.
  • 1 cup Ranch Dressing Greek yogurt mixed with taco spices can be used for a lighter option.
  • 1 cup Shredded Cheese Use dairy-free cheese alternative if necessary.
For the Crunch
  • 2 cups Tortilla Chips or Crunchy Shells Choose sturdy chips to hold the filling.
For the Toppings
  • Optional Toppings (Diced Tomatoes, Avocado, Guacamole) Customize based on your favorites.

Equipment

  • Large Skillet
  • mixing bowl
  • baking sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the ground meat for about 5-7 minutes until browned and cooked through. Drain any excess fat.
  3. Sprinkle taco seasoning over the cooked meat and mix well, cooking for an additional 2 minutes.
  4. Transfer the seasoned meat to a mixing bowl and stir in ranch dressing and shredded cheese until well combined.
  5. Fill the tortilla chips or crunchy shells with the meat and cheese mixture.
  6. Place the filled chips on a baking sheet and bake for approximately 10-15 minutes until cheese is melted and bubbling.
  7. Allow to cool slightly before serving with optional toppings.

Nutrition

Serving: 4bitesCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

You can prepare the meat filling in advance and store it in the fridge for up to 2 days before baking.

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