Lay out your flour tortillas and cut them into squares. I like to use a pizza cutter and just try my best to make the cuts even. After they are all cut spray a muffin tin with cooking spray and fold.pinch them into a muffin tin forming a sort of cup.
Once they are folded spray all the tortillas again with the cooking spray. This will help them crisp up. Bake the tortilla cups for 10 minutes at 400 degrees F, or until they are crisp and hold their shape.
While the tortillas are in the oven, brown the ground beef in a large skillet until brown and strain the grease. Return the meat to the pan and add in the Rotel, ranch dressing, taco seasoning, salt, pepper, garlic powder, and onion powder and stir until combined.
Once the taco cup filling is cooked begin to assemble the bites. Divide the filling between the twelve cups as evenly as possible. Top with shredded cheese and return to the oven for 2-5 minutes just until the cheese is good and melted.
Once the cheese has melted, remove the taco cups from the muffin tin and serve warm with additional toppings of choice, enjoy!
Extra Cheese: If you want these to be super cheesy you can stir in additional cheese to the beef ranch mixture as well as putting cheese over the tops.Leftover Storage: Store leftovers in an airtight container for up to 3 days. Re-warm in the oven (preferred) or microwave until warm.Tortilla Chips: If you do not want to waste the tortilla edges you can save them and make your own homemade tortilla chips with them!