Preheat the oven to 350ºF.

In a skillet, cook the ground beef until no longer pink, then drain the fat.

Add taco seasoning and diced tomatoes and green chiles. Stir and cook for 5 minutes, then remove from heat.

In a mixing bowl, combine shredded cheddar cheese, ranch dressing, and taco meat.

Spoon the taco meat mixture into the frozen phyllo tart shells. You can choose to freeze for later at this stage.

Bake for 8-10 minutes until the cheese melts. If baking from frozen, add 2-3 minutes to the baking time.