Categories: Mexican
Ingredients
- 1/2 lb. ground beef
- 1/4 cup finely chopped onion
- 1/2 cup shredded pepper Jack
- 1/2 cup shredded cheddar
- 1/4 cup frozen corn, thawed
- 1/4 cup canned diced tomatoes
- 2 tbsp. taco seasoning
- 2 tbsp. finely chopped seeded jalapeno
- 1 tbsp. finely chopped chipotle peppers in adobo sauce
- 32 sheets phyllo dough
- 3/4 cup butter, melted
- 1/2 cup ranch salad dressing
- 1/2 cup salsa
Directions
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Preheat oven to 375. In a small skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Stir in cheese, corn, diced tomatoes, taco seasoning, jalapeno and the chipotle pepper; set aside.
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Place 1 sheet of phyllo dough on a work surface; brush lightly with butter. Cover with another sheet of phyllo; brush with butter.
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Cut the 2 layered sheets into three 14×3-inch strips. Place 1 tbsp. filling about 1 inch from corner of each strip. Fold 1 corner of dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling.
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Place triangles on greased baking sheets. Bake until golden brown, 12-15 minutes. Combine dressing and salsa; serve with triangles.