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Nacho Triangles with Salsa-Ranch Dipping Sauce

These nacho bites are a fun fusion of Greek appetizers and flavors of the American Southwest. The simple dipping sauce is a perfect match—the ranch balances out the heat of the jalapeno and chipotle peppers—and takes the recipe to the next level. —Angela Spengler, Niceville, Florida
  • Total Time
    Prep: 45 min. Bake: 15 min./batch
  • Makes
    4 dozen


  • 1/2 pound ground beef
  • 1/4 cup finely chopped onion
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup frozen corn, thawed
  • 1/4 cup canned diced tomatoes
  • 2 tablespoons taco seasoning
  • 2 tablespoons finely chopped seeded jalapeno pepper
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 32 sheets phyllo dough (14x9-inch size)
  • 3/4 cup butter, melted
  • 1/2 cup ranch salad dressing
  • 1/2 cup salsa


  • 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 cheeses, corn, tomatoes, taco seasoning, jalapeno and the chipotle pepper; set aside.
  • Place 1 sheet phyllo dough on a work surface; brush lightly with butter. Cover with another sheet of phyllo; brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
  • Cut the 2 layered sheets into three 14x3-in. strips. Place 1 tablespoon 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.
  • Place triangles on greased baking sheets. Bake until golden brown, 12-15 minutes. Combine ranch dressing and salsa; serve with triangles.
    Freeze option: Freeze cooled triangles in freezer containers. To use, reheat triangles on a greased baking sheet in a preheated 375° oven until crisp and heated through.

Test Kitchen tip: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 appetizer: 77 calories, 5g fat (3g saturated fat), 13mg cholesterol, 143mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • lmermi
    Oct 3, 2020

    These are very tasty, but they take a lot of time to make. I also do not know how the recipe yields 48 pieces. I have made them twice and only have had 20 pieces. I would like to know what I am doing wrong. I also ended with extra phyllo dough.

  • curlylis85
    Feb 8, 2020

    Our family loved these! They're crispy and the salsa ranch dip is to die for. In response to the comments below, a box of phyllo dough has around 40 sheets of dough. It has 2 rolls inside the box but each of those rolls has 16-20 sheets each. You only need one box to make these! Also, there's only one tablespoon of filling in each triangle. All the folds are so the filling gets wrapped in lots of yummy crunchy layers of phyllo and the folding process eventually gives you the triangle shape.