Cheeseburger nachos combine all the deliciousness of both cheeseburgers and nachos into one of the most ultimate game day snacks ever! This sheet pan nacho recipe proves you really can have it all where snacking is concerned. Make these ultimate nachos for your next game day party or movie night.
Every party and barbecue has one thing in common, a good dip as the star of the show. This Cheddar Bacon Ranch Dip is destined to be the hit of your next get-together. A creamy, ranch seasoned base is laced with tangy sharp cheddar and crisp, savory bits of bacon.
It’s simple, easy, and the dip to end all dips.
Layers of pasta, a blend of melted cheeses, and chunks of rotisserie chicken tossed with ranch seasoning and buffalo sauce make up this Cheesy Buffalo Ranch Chicken Lasagna. It’s a rich, cheesy meal made to feed a crowd, whether it’s a hearty family dinner or the star of the next neighborhood potluck.
Lasagna is an old favorite in my Italian husband’s family. Luckily, he’s used to, and gracious about, me putting new school spins on his traditional favorites. He didn’t even bat an eye when I served him this buffalo chicken version for the first time. He sure did tuck in for seconds though!
A lightened up chicken salad featuring the perfect trio of chicken, bacon, and ranch is stuffed into juicy, vine-ripened tomatoes. It’s perfect for a filling lunch or even a light dinner, light on carbs but still totally satisfying and bursting with fresh flavors.
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Quesadillas are always a great idea for a quick meal, even on the busiest of nights. Stuffed full with shredded pork, diced green chiles, avocado, sweet corn, and a blend of Mexican cheeses– these Sweet & Smoky Pork Quesadillas with Spicy Ranch Dressing are a gourmet meal made on a budget, in under 30 minutes.
A new spin on the classic Southern fritter, we’ve used butternut squash and added in shreds of sharp cheddar with crisp pieces of crumbled bacon. Fried to golden brown perfection and served with a drizzle of ranch crema– these Bacon Cheddar Butternut Squash Fritters & Ranch Crema will melt hearts, just like they melt in your mouth.
Paninis are the contemporary grilled cheese. They’re the adult name for one of our favorite child hood comfort foods, and the combinations are often as modern and forward thinking as we are at this point in adulthood. Embrace the best of both worlds with these Chipotle Chicken Bacon Ranch Paninis. Crisp bacon, strips of grilled chicken, sliced tomatoes, and a spread of ranch dressing are sandwiched between two cirsp layers of grilled sourdough bread and secured between layers of chipotle seasoned cheddar cheese.
A perfect summer salad, this Ranch Pasta Salad is chock full of fresh vegetables. It’s a fan favorite at any barbecue or neighborhood gathering, and it doubles as a hearty warm-weather lunch or a light vegetarian supper.
This Cheddar Bacon Ranch Pull Apart Bread is the ultimate, party pleasing appetizer. A crisp sourdough loaf is cut in a crosshatched pattern, with every nook stuffed with shredded sharp cheddar and crisp crumbled bacon & every cranny drizzled with a savory ranch infused butter sauce. It’s the appetizer to end all appetizers!
There’s just something about ranch dressing and Mexican spices/flavors, that spells perfection in our house. I love an easy alternative to our beloved, more traditional, heavy ‘lasagna’. This recipe offers all the flavors of regular enchiladas, but with less prep work and an easier clean up. It makes a perfect meal for a summer evening when I’d rather spend more time playing with the boys, or enjoying some pool time. It’s summer, so allow this meal to help you kick back and relax while your crockpot and oven do (almost) all of the work for you.
Ranch Chicken Enchilada ‘Lasagna’
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 4 flour tortillas (burrito size)
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
- cilantro or parsley to garnish, if desired
- Place chicken in the crockpot and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours.
- Shred chicken with two forks and stir to evenly distribute juices and seasonings.
- In the bottom of a 9×13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranchdressing drizzled, and top with 1 cup shredded cheese.
- Repeat layers once more.
- Bake at 350 for 20 minutes or until the cheese is melted and lasagna is heated through.
- Serve with additional ranch dressing as desired.