Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large skillet over medium heat, cook 1 pound of lean ground beef until browned and no longer pink, about 6-8 minutes. Drain excess fat.

Stir in 2 tablespoons of taco seasoning and the can of diced tomatoes and green chiles. Cook for an additional 5 minutes.

In a mixing bowl, combine 1 cup of shredded cheddar cheese with 1/4 cup of ranch dressing. Fold in the taco mixture.

Spoon the taco filling into the frozen phyllo shells and arrange them on the baking sheet.

Bake for 8-10 minutes if the shells are fresh, or 10-13 minutes if frozen, until golden brown and crispy.

For extra crispiness, switch to broil for the last 1-2 minutes. Watch carefully to avoid burning.