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FRESH VEGETABLE TACOS WITH TEX-MEX RANCH

FRESH VEGETABLE TACOS WITH TEX-MEX RANCH

Course Main Course
Cuisine Mexican
Servings 12
Author Vicki O'Dell

Ingredients

  • 2 ear of corn
  • 1 onion green onions work too
  • 1-2 jalapeno pepper optional
  • 1 bell pepper
  • 3-5 mushrooms optional
  • 1 handful of crunchy greens
  • 1 box taco shells of your choice
  • other vegetables according to your taste & what is available

Tex Mex Ranch Dressing

  • 1 cup whole milk
  • 1 cup mayonnaise
  • 2 Tbsp sour cream
  • 1 pkg dry ranch dressing mix
  • 1 tbsp powdered chile pepper (such as ancho or piquín chile)
  • 1 tsp dried oregano
  • 1 tsp powdered cumin
  • 1/2 tsp garlic powder

Instructions

  1. Make Tex-Mex Ranch and set in refrigerator at least one hour before serving.

  2. Bake taco shells according to directions on the box or use flour or corn tortillas and warm as directed.

  3. Chop vegetables into bite size or smaller pieces.

For the dressing

  1. With a whisk, mix together the milk, mayonnaise, and sour cream in a mixing bowl until smooth.

  2. Add the dry ranch dressing mix and the remaining seasonings; whisk again until smooth and all seasonings are blended evenly. 

  3. 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 it all together

  1. Put the vegetables into the warmed shells and drizzle with Tex-Mex Ranch Dressing.

Recipe Notes

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.