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 the taco seasoning mix and ranch dressing mix.
Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.
Brown beef and onion.
Add taco seasoning mix and Ranch dressing.
Add all remaining ingredients and heat thoroughly. Serve with Fritos or nachos.
Top with Cheddar cheese.
You can also add sour cream.
Brown ground chuck and onion together. Add chopped tomatoes, taco mix, Hidden Valley Ranch dressing, beans and Ro-Tel tomatoes. Simmer for 30 minutes.
Combine garlic and soy sauce in a shallow dish.
Add tenderloins.
Cover and chill 3 hours, turning occasionally.
Stir together brown sugar, honey and oil.
Add Ranch dressing mix and stir to blend.
Grill tenderloins over medium/high heat 15 to 20 minutes or until done, turning frequently and basting with Ranch dressing/honey mixture.
Place chicken in baking dish.
Cover with kraut.
Pour Ranch dressing over kraut.
Bake at 350\u00b0 until chicken is done.
Boil the green peas for one minute then drain and rinse with cold water to stop the cooking process. Drain again and set aside.
In a large salad bowl, combine the cooked peas, bacon, red onion, ranch dressing and cheese.
Chill.
Cut veggies into strips 1/4 x 3-inch.
Wrap each strip in won ton wrap.
Seal end with water and cornstarch mixture.
When all are wrapped, heat oil for frying.
Fry until golden brown.
Serve with Ranch dressing.
Wash potato and pat dry.
Cut unpeeled potato into 8 wedges.
Sprinkle wedges with salt, pepper, and chili powder.
Line a small baking pan with foil, shiny side down.
Grease foil with vegetable oil.
Place wedges on foil.
Bake at 400 F for about 30- 35 minutes, or until tender.
Serve with Ranch Dressing for dipping.
Combine all vegetables in large bowl.
Toss salad with enough dressing to coat.
Season to taste with salt and pepper.
Brown hamburger and onion in large pot.
Add the seasoning packets with one cup of water to browned meat and onion.
Then add the remainder of the ingredients into the pot and cook on medium heat for about 20 to 30 minutes. When the hunger gets too much, turn down to low and serve.
Add the diced avocado, shredded cheese and sour cream to the top of the soup for added taste.
First, cook ground beef and onion together until meat is browned. Drain fat. Stir ranch dressing mix and taco seasoning into beef (may need to add a little water). Add remaining ingredients and simmer for up to 2 hours. Garnish with desired ingredients and serve.
Brown meat and onions, drain off any grease.
Mix water, ranch dressing mix and taco seasoning into meat.
Drain and rinse beans, add to meat along with all other ingredients.
Cover and simmer for 45 minutes.
Brown meat and onions and drain.
Mix ranch dressing and taco seasoning into meat.
Without draining, add all of the other ingredients.
Simmer 1 hour. Serve with any appetizer or side dish.
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.
In a mixing bowl put the ranch dressing.
Add 1/4 cup salsa and stir. Add 1 Tble. of salsa at a time until you have the desired kick to your dressing. Add as much or as little as you wish.
Stir in the minced cilantro. This is optional but I love it myself.
Check for salt and pepper.
Serve with taco salad. I especially like this dressing on a chicken taco salad.
Heat a large pot over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
Add the ranch beans, pinto beans, corn, tomatoes with green chiles, processed cheese food, half-and-half cream, heavy cream, taco seasoning, and ranch dressing mix. Bring to a boil, stirring occasionally.
Reduce heat to medium-low, and continue to simmer until cheese food is melted, about 20 minutes.
Brown and drain hamburger meat. Add corn, pinto beans and Ranch beans (do not drain). Blend Ro-Tel tomatoes and regular tomatoes in blender (do not drain). Add to corn and beans. Add meat mixture. Stir in Ranch dressing mix and taco mix. Simmer over low heat 15 to 30 minutes. Serve with Fritos, green onions or just grilled cheese.
ine a baking sheet with aluminum foil.
Taco-Ranch Dressing: Whisk together all
Saute onions and bell peppers in oleo.
Add ground round and scramble fry.
Add garlic or use garlic powder.
Add dry taco mix, dry Ranch dressing, Tabasco sauce and lemon pepper.
Add remaining ingredients.
Simmer for 1 1/2 hours.
Let set for 4 hours.
May serve soup over corn chips and grated Cheddar cheese.
Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.