Name: Taco Ranch Bites
Ingredients: 1 tbsp olive oil; ½ lb (225g) ground beef (85/15); 1 tsp taco seasoning; ¼ cup water; ¼ cup canned corn, drained; ¼ cup black beans, rinsed and drained; ¼ cup shredded cheddar or Mexican blend cheese; Salt & pepper to taste; 24–30 square wonton wrappers; Cooking spray or melted butter (for brushing); ½ cup ranch dressing (store-bought or homemade); Optional toppings: Diced tomatoes; Shredded lettuce; Diced avocado; Chopped green onions; Hot sauce or salsa

Ingredients

Scale

For the filling:

1 tbsp olive oil
½ lb (225g) ground beef (85/15)
1 tsp taco seasoning
¼ cup water
¼ cup canned corn, drained
¼ cup black beans, rinsed and drained
¼ cup shredded cheddar or Mexican blend cheese
Salt & pepper to taste

For assembly:

24–30 square wonton wrappers
Cooking spray or melted butter (for brushing)

For serving:

½ cup ranch dressing (store-bought or homemade)
Optional toppings:
- Diced tomatoes
- Shredded lettuce
- Diced avocado
- Chopped green onions
- Hot sauce or salsa

Instructions

Cook filling: Heat oil in a skillet over medium heat. Brown ground beef; drain excess fat. Stir in taco seasoning and water; simmer 3–5 minutes. Add corn, black beans, cheese, salt, and pepper. Cook 2 more minutes. Let cool slightly.
Prep oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
Fill wontons: Place 1 tsp filling in center of each wonton wrapper. Brush edges with water. Fold into triangles or rolls (see tip below).
Bake: Arrange on baking sheet. Lightly brush or spray with oil/butter for crispiness. Bake 10–12 minutes, until golden and crisp.
Serve: Drizzle warm bites with ranch dressing and sprinkle with desired toppings.

💡 Pro Tips:
– Fold like a pro: For triangles—fold corner to corner. For rolls—fold sides in, then roll from bottom.
– Make it vegetarian: Swap beef for lentils or plant-based crumbles.
– Make ahead: Assemble unbaked bites; freeze on tray, then store in bag. Bake from frozen (+2–3 min).

Prep Time & Nutrition (per serving, makes ~24 bites):