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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

Jalapeno Ranch Salad Dressing
Lunch American

Jalapeno Ranch Salad Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
  2. 2 Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

By bbqgirl

Simple Ranch Chicken Macaroni Salad
Lunch

Simple Ranch Chicken Macaroni Salad

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
  2. 2 In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

By Pamela Batovsky

Five Food Groups Macaroni Salad
Lunch American

Five Food Groups Macaroni Salad

4.4

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente. Drain, and cool.
  2. 2 In a large bowl, mix the cooled pasta, creamy salad dressing, ranch dressing mix, tuna, Cheddar cheese, apple, carrot, and raisins. Chill 1 hour in the refrigerator before serving.

By MAMADAVIS

Creamy Apple Slaw
Lunch American

Creamy Apple Slaw

5.0

Prep
20 min
Cook
Total
40 min

Instructions

  1. 1 Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

By Caroline

Slow Cooker, Easy Baked Potato Soup
Lunch American

Slow Cooker, Easy Baked Potato Soup

4.6

Prep
15 min
Cook
435 min
Total
450 min

Instructions

  1. 1 Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
  2. 2 Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
  3. 3 Pour water into the slow cooker.
  4. 4 Cook on Low 7 to 9 hours.
  5. 5 Pour half-and-half into the soup; cook another 15 minutes.
  6. 6 Garnish with Cheddar cheese and green onion to serve.

By The-Baby-Bow-Lady

Southwest Chicken Salad
Lunch American

Southwest Chicken Salad

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use.
  3. 3 Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.
  4. 4 Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.
  5. 5 Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates.
  6. 6 Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.

By Soup Loving Nicole

Primo Pasta Salad
Lunch American

Primo Pasta Salad

3.5

Prep
45 min
Cook
10 min
Total
235 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
  2. 2 Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
  3. 3 Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
  4. 4 Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

By Klantz

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

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