Make Tex-Mex Ranch and set in refrigerator at least one hour before serving.
Bake taco shells according to directions on the box or use flour or corn tortillas and warm as directed.
Chop vegetables into bite size or smaller pieces.
With a whisk, mix together the milk, mayonnaise, and sour cream in a mixing bowl until smooth.
Add the dry ranch dressing mix and the remaining seasonings; whisk again until smooth and all seasonings are blended evenly.
Place mixture in a covered container and refrigerate at least 1 hour so that the dressing can thicken and the seasonings have time to release their flavors.
Put the vegetables into the warmed shells and drizzle with Tex-Mex Ranch Dressing.
Use the smashed flesh of an avocado in place of half of the mayonnaise for guacamole-ranch.
Skip the commercial seasoning packet and make your own ranch herb mix.