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The Best, Most Addictive Potatoes
Dinner Mexican

The Best, Most Addictive Potatoes

4.2

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Combine hash browns, sour cream, Cheddar cheese, bacon bits, and ranch dressing mix in a bowl; stir until mixed. Pour into a 9x12-inch baking pan.
  3. 3 Bake in the preheated oven until potatoes are golden brown and cooked through, 45 to 60 minutes.

By MrsLeahFlash

Loaded Bacon, Cheddar, and Ranch Potatoes
Dinner Mexican

Loaded Bacon, Cheddar, and Ranch Potatoes

4.3

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  2. 2 Mix hash browns, sour cream, 1 cup Cheddar, bacon, and ranch mix together in a large bowl until well combined. Spread into the prepared pan and cover with aluminum foil.
  3. 3 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle remaining Cheddar evenly across potatoes. Bake until cheese is bubbly and lightly browned around the edges, about 15 more minutes.

By Barbi

Easy Turkey Taco Soup
Mexican

Easy Turkey Taco Soup

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth, taco seasoning, and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.

By L2ENTTC

Chicken Ranch Enchiladas
Dinner Mexican

Chicken Ranch Enchiladas

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Whisk together condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13-inch baking dish.
  3. 3 Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
  4. 4 Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

By Amber

Slow Cooker Taco Soup with Ranch Dressing Mix
Lunch Mexican

Slow Cooker Taco Soup with Ranch Dressing Mix

4.7

Prep
10 min
Cook
310 min
Total
320 min

Instructions

  1. 1 Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with taco seasoning mix and ranch dressing mix.
  2. 2 Add corn, black beans, diced tomatoes, and green chiles, all with their liquid, to the slow cooker. Stir black olives, onion, bell pepper, and tomato juice into ground beef mixture.
  3. 3 Cook on Low until vegetables are completely tender, about 5 hours.

By MICHMEIG

Taco Soup
Dinner Mexican

Taco Soup

4.7

Prep
Cook
150 min
Total
150 min

Instructions

  1. 1 In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned, drain grease from the pan.
  2. 2 Add canned tomatoes, kidney beans, hominy, taco seasoning, and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency.)
  3. 3 Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

By Sheila

Tortilla and Bean Soup
Dinner Mexican

Tortilla and Bean Soup

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
  2. 2 Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

By Margie

Taco Soup with Black Beans
Dinner Mexican

Taco Soup with Black Beans

4.7

Prep
10 min
Cook
365 min
Total
375 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Transfer beef and onion to the bottom of a slow cooker. Stir in diced tomatoes, corn, water, beans, diced tomatoes with chiles, tomato sauce, taco seasoning, and ranch dressing mix until well combined.
  3. 3 Cover and cook on Low until flavors have melded, about 6 hours.

By 3zdaddy

Taco Soup II
Dinner Mexican

Taco Soup II

4.5

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
  2. 2 Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
  3. 3 Top with shredded cheese, and serve with chips.

By Julie

Ranch Taco Soup
Dinner Mexican

Ranch Taco Soup

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine ground beef, onion, and jalapeño in a 4-quart soup pot. Cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
  2. 2 Add water, crushed tomatoes, pinto beans, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

By Soup Loving Nicole

Chad's Slow Cooker Taco Soup
Dinner Mexican

Chad's Slow Cooker Taco Soup

4.6

Prep
20 min
Cook
500 min
Total
520 min

Instructions

  1. 1 Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
  2. 2 Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
  3. 3 Add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours.

By AccountKiller

Two-Ingredient Ranch Kosher Dill Pickle Spears
Pantry American

Two-Ingredient Ranch Kosher Dill Pickle Spears

5.0

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Open pickle jar; remove 3 tablespoons pickle brine. Add ranch dressing mix to jar; screw on lid and shake until evenly combined.
  2. 2 Refrigerate for 24 hours, shaking the jar every 8 hours.

By Soup Loving Nicole

Ranch Mashed Potatoes for Two
Dinner

Ranch Mashed Potatoes for Two

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring chicken broth to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain.
  2. 2 Beat potatoes with an electric mixer until smooth. Mix in dressing mix.

By Christina Vance

Ranch Mix Saltine Crackers
Appetizer American

Ranch Mix Saltine Crackers

4.9

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Place oil and ranch dressing mix into a 2-gallon resealable plastic bag; seal the bag and shake until well combined. Add crackers and shake until crackers are evenly coated.
  2. 2 Set crackers aside to absorb coating, about 3 hours, shaking the bag every 30 minutes. Enjoy as a snack or with a dip.

By Audrey

Air-Fried Carrot Chips
Snack

Air-Fried Carrot Chips

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Combine carrot chips and olive oil in a resealable bag and toss to coat. Sprinkle with dry ranch seasoning.
  3. 3 Air-fry until crispy, 10 to 12 minutes, stopping every 3 minutes to give the air fryer basket a shake.

By thedailygourmet

Chicken Cheese Ball
Appetizer

Chicken Cheese Ball

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
  2. 2 On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

By Laura B.

Air Fryer Buffalo-Ranch Chickpeas
Appetizer American

Air Fryer Buffalo-Ranch Chickpeas

4.2

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
  2. 2 Line a baking sheet with paper towels. Spread chickpeas over the paper towels. Place another layer of paper towels over chickpeas and gently press to remove excess moisture.
  3. 3 Transfer chickpeas to a large bowl. Add wing sauce and toss to combine. Add ranch dressing mix and stir until evenly coated.
  4. 4 Place chickpeas in an even layer in the air fryer basket.
  5. 5 Cook in the preheated air fryer for 8 minutes. Shake and cook for 5 minutes more. Shake and cook for another 5 minutes. Shake and cook for the final 2 minutes. Let cool for 5 minutes and serve hot.

By Soup Loving Nicole

Baked Pumpkin Seeds
Appetizer American

Baked Pumpkin Seeds

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss pumpkin seeds, oil, and ranch dressing mix together in a bowl until evenly coated; spread onto a baking sheet.
  3. 3 Bake in the preheated oven until seeds are lightly browned, about 10 minutes.

By Jenrocks2

Baked Sugar Snap Peas with Ranch
Dinner

Baked Sugar Snap Peas with Ranch

3.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place peas, olive oil, ranch dressing mix, and garlic in a large plastic zip-top bag. Shake to coat peas. Spread evenly on a baking sheet.
  3. 3 Bake in the preheated oven until peas are tender, about 20 minutes.

By Leslie Asquith

Ranch Dipping Sauce
Dinner

Ranch Dipping Sauce

4.5

Prep
485 min
Cook
Total
485 min

Instructions

  1. 1 In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

By Jackie

4-Ingredient Bacon Ranch Cheese Ball
Appetizer

4-Ingredient Bacon Ranch Cheese Ball

4.4

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon strips to a lined baking sheet with a drip tray. Refrigerate bacon until crisp.
  2. 2 In a bowl spread out cream cheese and sprinkle ranch seasoning over the cheese. Blend together until well combined.
  3. 3 Chop bacon until it resembles fine crumbs. Reserve 2 tablespoons. Add remaining bacon to the cream cheese mixture. Using clean (gloved) hands roll cream cheese mixture into a ball. Refrigerate for 30 minutes
  4. 4 Combine chopped pecans and reserved bacon in a small bowl. Cover cream cheese ball with pecan bacon mixture. Refrigerate until ready to serve. Let come to room temperature about 30 minutes before serving.

By thedailygourmet

Blackened Chicken Strips
Dinner

Blackened Chicken Strips

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
  2. 2 Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

By Yoly