Nacho Triangles With Salsa-Ranch Dipping Sauce

• 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

1. Preheat oven to 375u0b0. 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.
2. 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 plastic wrap and a damp towel to prevent it from drying out.)
3. 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.
4. Place triangles on greased
5. . Bake until golden brown, 12-15 minutes. Combine ranch dressing and salsa; serve with triangles.
6. Freeze cooled triangles in freezer containers. To use, reheat triangles on a greased
7. in a preheated 375u0b0 oven until crisp and heated through.

ground beef, onion, pepper, cheddar cheese, frozen corn, tomatoes, taco, pepper, peppers, phyllo, butter, ranch salad dressing, salsa

Taken from www.tasteofhome.com/recipes/nacho-triangles-with-salsa-ranch-dipping-sauce/ (may not work)