Ingredients
Taco Tartlets
1 lb ground beef
3 tablespoon Buona Cucina Al Pastor Taco Seasoning
1 (10-oz) can diced tomatoes and green chiles, undrained
1 cup shredded cheddar cheese
1 cup Colbey Jack Cheese
5 (15-count) frozen phyllo tart shells
Buona Cucina Homemade Ranch Dressing (½ cup for tartlets)
2 tablespoons Buona Cucina Ranch Dressing Mix (for full batch, see note below)
2 cups mayonnaise
2 cups buttermilk
1 cup sour cream
1 teaspoon lemon juice
Note: This makes about 2 quarts of ranch dressing. You can halve the recipe if you want a smaller amount, but more dressing means more fun—use it on tacos, salads, dips, and more!
Directions
Make the Ranch Dressing
In a large bowl, whisk together Buona Cucina Ranch Dressing Mix, mayonnaise, buttermilk, sour cream, and lemon juice until smooth.
Cover and refrigerate for about 2 hours to allow flavors to develop.
Stir before using. Measure ½ cup to add to the tartlet filling.
Prepare Taco Meat
Preheat oven to 350°F.
In a skillet over medium heat, cook 1 lb ground beef until no longer pink. Drain excess fat.
Add 3 tablespoons Buona Cucina Al Pastor Taco Seasoning and the can of diced tomatoes and green chiles. Stir and cook for 5 minutes. Remove from heat.
Assemble Tartlets
In a bowl, combine taco meat with shredded cheddar and colby jack cheese and ½ cup prepared Buona Cucina Ranch Dressing.
Spoon the mixture into 5 frozen phyllo tart shells. (Tartlets can be frozen at this stage for later use.)
Bake
Bake in a preheated 350°F oven for 8–10 minutes until cheese melts and filling is hot.
If baking from frozen, add 2–3 minutes to the baking time.