Hidden valley dinner recipes with Ranch mix are the key to these 10 dinners the whole family will love. So always keep a poultice or two of ranch mix in your pantry for flavor inspiration.
Spicy, creamy, and herbal, Ranch Mix is the perfect secret ingredient to spice up your weeknight dinners. Add depth to your chili, enhance your breading on baked chicken, or even mix it into buffalo sauce dishes for a classic flavor pairing.
1. Slow Cooker Taco Soup with Ranch Dressing Mix
This taco soup recipe is a very good soup that tastes just like tacos. In fact, if you omit tomato juice, it’s good meat for tacos. It can also be cooked in a saucepan instead of a slow cooker. Serve with grated cheese and fries if desired.
Preparation time: 10 minutes
Cooking time: 5 hrs 10 mins.
Total time: 5 hrs 20 mins
Servings: 8
Ingredients
- 1 pound ground beef
- 1 package (1.25 ounces) of taco seasoning mix
- 1 package (1 ounce) ranch dressing mix
- 1 can (15.5 ounces) corn, undrained
- 1 can (15.5 ounces) of black beans, undrained
- 1 can (14.5 ounces) diced tomatoes and green chiles, undrained
- 1 can (15 ounces) of sliced black olives
- 1 onion, diced
- 1 green bell pepper, diced
- 1 cup tomato juice
Directions
Heat a large skillet over medium-high heat; Cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard excess fat. Place beef in the slow cooker and sprinkle with taco seasoning mix and ranch dressing mix.
Add the corn, black beans, diced tomatoes, and green chiles to the slow cooker along with their liquid. Stir the black olives, onion, paprika, and tomato juice into the ground beef mixture.
Cook over low heat until the vegetables are completely tender, about 5 hours.
Nutritional values (per serving)
299 calories
13g fat
32 grams of carbohydrates
16 grams of protein
Ranch mix and taco seasoning mix come together for a flavorful soup that’s easy to make in the slow cooker. Serve with your favorite taco toppings on the side.
2. Bacon Ranch Pasta Salad
This is a very tasty Bacon Ranch Pasta Salad. The crispy cooked bacon really adds a nice flavor. I get requests for this popular side dish for every get-together and barbecue.
Preparation time: 10 minutes
Cooking time: 15 minutes
Additional time: 1 hour
Total duration: 1h25
Servings: 10
Ingredients
- 1 package (12 ounces) of uncooked tricolor rotini pasta
- 10 slices of bacon
- 1 cup mayonnaise
- 3 tablespoons dry ranch dressing mix
- ½ teaspoon chili garlic
- ¼ teaspoon garlic powder
- ½ cup milk or as needed
- 1 large tomato, chopped
- 1 can (4.25 ounces) of sliced black olives
- 1 cup grated sharp cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil; Bake rotini until tender but firm to the bite, about 8 minutes; drain.
Place the bacon in a skillet over medium-high heat and fry until evenly browned. Drain and chop.
In a large bowl, combine mayonnaise, ranch dressing mix, garlic pepper, and garlic powder. stir the milk gently.
Place rotini, bacon, tomato, black olives, and cheese in a bowl and brush with dressing. Cover and refrigerate for at least 1 hour. Toss with additional milk if the salad seems a bit dry.
Nutritional values (per serving)
336 calories
27g fat
15 grams of carbohydrates
9g of protein
Bacon and ranch are two foods meant to go together, especially in this pasta salad recipe. It’s perfect for potlucks, picnics, or packing for an easy lunch.
3. Monterey Ranch Chicken Gratin
This recipe makes delicious, juicy pieces of chicken that are breaded on the bottom and crispy on the top – cheesy with a nice hint of ranch flavor. I’ve brought this dish to several potluck events and still pass the recipe on multiple times.
Preparation time: 10 minutes
Cooking time: 40 mins
Total duration: 50 minutes
Servings: 6
Yield: 6 servings
Ingredients
- 1 cup dry breadcrumbs
- 1 cup grated Monterey Jack cheese
- 1 package (1 ounce) ranch dressing mix
- ½ cup of milk
- 6 boneless, skinless chicken breast halves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine breadcrumbs, Monterey Jack cheese, and ranch dressing mixture in a large bowl; put aside. Pour the milk into another bowl, then dip the chicken breasts in the milk. Gently press the chicken into the breadcrumb mixture. Arrange the chicken in a 9 x 13-inch casserole dish.
Bake chicken breasts in preheated oven until the center is no longer pink and the juices run clear for 40 to 45 minutes. A centrally placed instant-read thermometer should read at least 165 degrees F (74 degrees C).
Editor’s note
The nutrition information for this recipe includes the total amount of breading ingredients. The actual amount of breading consumed will vary.
Nutritional values (per serving)
294 calories
10g fat
16 grams of carbs
32 grams of protein
Ranch mix and Monterey Jack cheese enhance the coating for crispy chicken breasts. Don’t forget to drizzle a little ranch dressing before serving.
Cucumber Sandwich Recipe With Hidden Valley Ranch
21 Best Irish Foods That Will Make You Go Crazy 2023
Best Flavoursome Irish breakfast Recipes To Try 2023
Best Coconut Banana and Chocolate Smoothie Recipe – 2022
4. Ranch Chicken and Bacon Casserole
This bacon and chicken casserole tastes just like chicken and bacon pizza. Serve with a salad, garlic bread or fries. Maybe good with onions.
Preparation time: 30 minutes
Cooking time: 1h35
Total duration: 2 hours 5 minutes
Servings: 12
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 package (1 ounce) dry ranch dressing mix (such as Hidden Valley Ranch®)
- 1 pound bacon
- 1 green bell pepper, chopped (optional)
- 2 glasses (15 ounces) of alfredo sauce, divided
- ⅓ cup of milk
- 2 garlic cloves, minced
- 1 package (16 ounces) of penne pasta
- 4 cups grated mozzarella cheese
Directions
1. Preheat the oven to 190 degrees C. Line a baking sheet with parchment paper.
2. Arrange the chicken breasts on the baking sheet.
3. Bake in preheated oven until the center is no longer pink and juices run clear about 30 minutes. A centrally placed instant-read thermometer should read at least 165 degrees F (74 degrees C).
4. Dice the chicken and place in a bowl; add ranch mix and stir until coated. Put aside.
5. Place bacon in a large skillet and fry over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain the bacon slices on a paper towel, reserving the bacon fat in the pan. crumble the bacon into small pieces; put aside.
6. Heat reserved bacon drippings in a skillet; Cook and stir peppers until slightly tender, 2 to 3 minutes. Add diced chicken, 1 cup alfredo sauce, milk, and garlic; cook and stir until heated through about 5 minutes.
7. Bring a large pot of lightly salted water to a boil; Add the penne and cook, stirring occasionally, until tender but al dente, about 11 minutes. drain.
8. Pour 1/2 of the glass of the remaining alfredo sauce into a casserole dish; Top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cups of mozzarella, and 1/2 bacon. Repeat the layering with the remaining ingredients in the same order, ending with 1 cup of mozzarella cheese and bacon.
9. Bake in preheated oven until the casserole is bubbling and the cheese is lightly browned about 30 minutes.
Chef’s Note:
Any type of pasta can be used instead of penne. If desired, replace the mozzarella cheese with a mixture of Italian cheeses.
Nutritional values (per serving)
591 calories
34g fat
34 grams of carbs
37g of protein
5. Ranch Chicken Enchiladas
I got this ranch chicken enchiladas recipe from my cousin and now it’s my favorite dish. The ranch dressing mixture adds a nice flavor.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total duration: 1 hour
Servings: 6
Ingredients
- ¼ cup butter
- 4 boneless, skinless chicken breast halves – cut into 1/2-inch cubes
- 1 (10.75 ounces) condensed chicken soup
- 1 container (16 ounces) of sour cream
- 1 can (4.5 ounces) chopped green chiles
- 1 package (1 ounce) ranch dressing mix
- 10 (8-inch) flour tortillas
- 2 cups shredded Mexican cheese blend
Directions
Preheat the oven to 175 degrees C.
Melt the butter in a large skillet over medium 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 in a 9 x 13-inch baking dish.
Spoon about 2 tablespoons of sauce into each tortilla; Spread the chicken on the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place them seam-side down in the casserole dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
Bake in preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook for a few more minutes until the cheese melts.
Nutritional values (per serving)
813 calories
48 grams of fat
57 grams of carbs
39 grams of protein
6. Zucchini Ranch Meatloaf
This zucchini meatloaf is moist, delicious, and a great way to introduce veggies into your weeknight dinners. It’s often asked at home, and my husband still doesn’t know the zucchini in this recipe!
Preparation time: 25 minutes
Cooking time: 1 hour
Total duration: 1h25
Servings: 8
Ingredients
- 1 pound ground beef
- 1 pound ground turkey
- 1 cup grated cheddar cheese
- 1 cup plain breadcrumbs
- ¾ cup grated zucchini
- ½ cup diced onions
- ½ medium green bell pepper, diced
- 1 large egg
- 1 package (1 ounce) ranch dressing mix
- 1 teaspoon Worcestershire sauce
- ¼ cup ketchup
- ¼ cup steak sauce
Directions
1. Preheat oven to 175 degrees C. Lightly grease a 9 x 13-inch baking dish.
2. In a large bowl, combine ground beef, ground turkey, cheddar cheese, breadcrumbs, zucchini, onion, bell pepper, egg, ranch mix, and Worcestershire sauce. Shape the mixture into a loaf and place it in the center of the prepared casserole.
3. In a small bowl, mix ketchup and steak sauce until well blended; pour over the meatloaf.
4. Bake in preheated oven until no longer pink in the center, about 1 hour. A centrally placed instant-read thermometer should read at least 165 degrees F (74 degrees C).
Cook Advice
Feel free to use any combination of meats for ground beef and turkey, depending on your personal taste or what’s available at the grocery store.
Nutritional values (per serving)
343 calories
19 grams of fat
17 grams of carbs
27gprotein
7. Ranch ham rolls
Pretty windmill appetizers are layered with ham, avocado, and green pepper. Use a jalapeno pepper if you like a little heat.
Preparation time: 15 minutes
Additional time: 30 minutes
Total duration: 45 minutes
Servings: 30
Yield: 30 servings
Ingredients
- 2 packages (8 ounces) of cream cheese, softened
- ¾ avocado – peeled, pitted, and mashed
- 1 package (1 ounce) ranch dressing mix
- 3 spring onions, chopped
- ½ green bell pepper, chopped
- 11 (8-inch) flour tortillas
- 22 slices of ham, thinly sliced
Directions
1. In a small bowl, beat together cream cheese, avocado, and dressing; Stir in onions and peppers. Spread 3 tablespoons of cream cheese mixture on each tortilla; Top each tortilla with two slices of ham.
2. Roll tortillas tightly and wrap them in plastic wrap; Refrigerate until firm, about 30 minutes. Unwrap and cut into 3/4-inch slices.
Nutritional values (per serving)
159 calories
9g fat
12 grams of carbs
6g of protein
8. Creamy Ranch Pork Chops and Rice
A star is born when a popular herb dressing blend breathes new life into this classic sautéed pork chop with mushroom sauce. It’s easy and your family will love it when served with ranch-flavored rice.
Cooking time: 20 minutes
Total duration: 20 minutes
Servings: 4
Yield: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 4 boneless pork chops, 3/4 inch thick
- 1 can (10.75 ounces) Campbell’s® Condensed Cream of Mushroom Soup (regular, 98% fat-free or 25% less sodium)
- ½ (10.75 ounces) can of milk
- 1 package (1 ounce) ranch dressing mix
- paprika
- Ranch Style Rice
Directions
Heat oil in a skillet. Add chops and cook until golden brown.
Add soup, milk, and 1/2 packet of dressing. Heat until boiling. Cover and cook over low heat for 10 minutes or until cooked through. Sprinkle with paprika.
Serve with ranch-style rice.
ADVICE
Ranch-Style Rice: When preparing rice, add the remaining dressing mixture to the water.
Serve with your favorite frozen vegetable mix. Serve thick applesauce with cinnamon for dessert.
9. Hidden Treasures Ranch Pockets
This delicious and easy recipe is a great way to get your family to eat more vegetables. The filling includes zucchini, carrots, cabbage, red peppers, onions, and garlic, but it tastes so delicious even the pickiest eaters will swallow it!
Preparation time: 50 minutes
Cooking time: 35 minutes
Additional time: 1 hour
Total duration: 2h25
Servings: 16
Yield: 16 bags
Ingredients
- 1 ½ teaspoons quick rise yeast
- ½ cup lukewarm water (110 degrees F to 115 degrees F)
- 3 tablespoons of white sugar
- ½ teaspoon of salt
- 1 egg
- ½ cup whole wheat flour
- 1 ½ cups bread flour or as needed
- 1 pound ground beef
- 1 package (1 ounce) ranch dressing mix (such as Hidden Valley Ranch®)
- 1 cup finely chopped cabbage
- 1 small zucchini, grated
- 1 small onion, chopped
- ½ cup red bell pepper, finely chopped
- 1 carrot, grated
- 1 teaspoon minced garlic or to taste
- salt and pepper to taste
- 1 tablespoon butter, melted
Directions
Sprinkle the yeast over lukewarm water in a large bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Using an electric mixer, beat sugar, egg, 1/2 teaspoon salt, and whole wheat flour for 3 minutes over low heat.
Add bread flour, 1/2 cup at a time, mixing well after each addition. When the dough is collected, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place dough in the bowl and turn to brush with oil. Cover with a light cloth and let rise in a warm place (27-35°C) for about 30 minutes until doubled in size.
While the dough is rising, heat a large skillet over medium-high heat and cook, stirring, until the pork is crumbly, evenly browned, and no longer pink. Drain and discard excess fat.
Stir in ranch dressing mixture until meat is well coated. Add cabbage, zucchini, onion, red pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated about 10 minutes. Season with salt and pepper. Put aside.
Punch down the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces – do not tear. Roll out each serving into an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoons of pork stuffing in the center of each square.
Bring corners over-filling and pinch to seal. Secure with a toothpick if necessary. Spray a baking sheet with cooking spray. Place the pouches, about 3 cm apart, on the prepared baking sheet. Cover the bags with a damp cloth and let rise in a warm place for about 30 minutes until doubled in size.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in preheated oven for about 15 minutes until golden brown. Remove from skillet and discard toothpicks. Brush each pocket with melted butter. Serve hot.
Nutritional values (per serving)
104 calories
5g fat
8 grams of carbohydrates
6g of protein
10. Hearty ranch soup and bacon potatoes
This chunky, chunky soup is a great meal on a cold winter evening! The ranch just gives it that extra something that’s hard to put down.
Preparation time: 25 minutes
Cooking time: 45 minutes
Total duration: 1h10
Servings: 8
Yield: 8 servings
Ingredients
- 6 slices of smoked bacon
- 1 onion, diced
- 1 stalk of celery, diced
- 1 carton (32 ounces) of low-sodium chicken broth
- 10 potatoes, peeled and diced
- 4 teaspoons of all-purpose flour
- 1 package (1 ounce) ranch dressing mix
- 2 cups half-and-half cream
- 1 cup sour cream
- salt and pepper to taste
- 2 cups grated cheddar cheese
- ¼ cup chopped spring onion
Directions
1. Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside for garnish.
2. Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. Add chicken broth and potatoes and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender. Remove from the heat and mash about 1/3 of the potatoes.
3. In a large bowl, combine flour and dry ranch mix. Stir in half and half and sour cream, beating well to combine. Slowly stir the sour cream mixture into the soup. Gently heat soup over medium-high heat, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with bacon bits, cheddar cheese, and spring onions.
Nutritional values (per serving)
552 calories
28g fat
56 grams of carbs
21 grams of protein
10 Comments