The Recipe Box

The Recipe Box

Thank you for checking out our recipes. And don't forget any of the mixes make a fantastic rub for meat and fish (directions below).

Taco Box Salsa

We also sell delicious homemade salsa, mild and hot. They're available at both Taco Box locations or you can purchase online here.

Taco Box Ranch Mix

Try all 3 mixes: original, Peppercorn and Firecracker!!! They make awesome Ranch dressings and dips, can be used as a rub and make a great seasoning for recipes.


1 lb. boneless, skinless chicken breast halves, but into bite-size pieces
2 Tbsp. olive oil
Salt and pepper
1 can evaporated milk
1 cup whole milk
8 oz cream cheese, softened
1 cup grated Parmesan cheese + additional for serving
1 Tbsp. Taco Boxdry Peppercorn Ranch dressing mix
1 - 16 oz package fettuccine
1 head broccoli, cut into bite-size florets

In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the chicken and cook for 5 to 7 minutes or until lightly browned and juices run clear. Season with salt and pepper. Add the evaporated milk, whole milk, cream cheese, Parmesan and Peppercorn Ranch dressing mix. Simmer over low heat until smooth. (Mixture will thicken as it cooks.) While sauce is cooking prepare pasta according to package directions. Add the broccoli to the pasta water during last 4 minutes; drain. Mix drained pasta and broccoli to chicken and sauce. Toss well to combine. Serve immediately with additional Parmesan cheese on top.


Try adding any of our delicious Ranch mixes to:

Mashed Potatoes, Macaroni and Cheese, Fried Chicken, Roasted Potatoes, Grilled Cheese Sandwiches, Popcorn, Cream of Potato Soup, Pizza Crust, Jalapeno Poppers, Coleslaw, Scrambled Eggs, French Fries

(for best results, cut back a bit on salt in your recipe)


½ pound bacon, crumbled
2 – 8 oz. packages cream cheese, softened
1 ½ cups sharp cheddar cheese, shredded
1 small (2 oz.) jar chopped pimento, drained (may substitute ¼ cup finely chopped
red bell pepper)
2 Tbsp. Taco Box Ranch dry mix

Cook bacon in large skillet until very crisp. Drain on paper towels and let cool. Crumble into small pieces and set aside.
Using the paddle attachment of a mixer beat the cream and cheddar cheeses, pimento/red pepper and Ranch mix until well combined. Cover with plastic wrap and refrigerate overnight. When firm (using plastic wrap to prevent sticking) shape the cream cheese mixture into a ball. Roll in crumbled bacon and serve with favorite crackers or toasted baguette slices. ENJOY!


2 lbs. lean ground beef or ground turkey
½ cup finely crushed butter crackers (such as Ritz or Town House)
¾ cup milk
1 large egg
2 Tbsp. Taco Box Ranch dry mix
1 Tbsp. Taco Box Peppercorn Ranch dry mix
1 tsp. seasoned salt (such as Lawry’s)

¾ cup ketchup
¼ cup brown sugar, packed
1 Tbsp. Worcestershire sauce

Preheat oven to 350 degrees F. Spray 5 X 9 loaf pan with cooking spray and set aside. Place ground meat in large bowl, separating into chunks. Combine crushed crackers, ranch mixes and seasoned salt; sprinkle over ground meat. In a one-cup liquid measuring cup mix milk and egg; pour over meat and cracker crumb mixture. Combine thoroughly but gently, as too much handling will produce a tough end product. Place mixture in loaf pan, spreading out evenly. Bake 1 hour. Meanwhile, mix ketchup, brown sugar and Worcestershire sauce. Top meatloaf and bake an additional 30 minutes or until internal temperature reaches 165 degrees F. Let meatloaf rest 10 minutes before slicing and serving. ENJOY!


2 Tbsp Taco Box Ranch mix
2 cups cooked chicken, cut in ½ inch strips
1 lb fresh veggies of choice (onion, bell pepper, carrots, broccoli, asparagus, etc.), cut into bite-size pieces – approximately 3 cups
1 can chicken broth
½ cup Parmesan cheese, plus additional

8 oz penne or farfalle (bowtie) pasta, cooked al dente and drained (not rinsed).

In a medium saucepan combine Ranch mix, chicken, vegetables, and chicken broth; bring to a simmer over medium heat until veggies are tender. Add pasta and Parmesan cheese and continue cooking until slightly thickened. Serve with additional cheese sprinkled on top. ENJOY!


10 inch flour tortillas
Mexican blend shredded cheese
Taco BoxFirecracker Ranch dry mix

Place 1 flour tortilla on a large microwave-safe plate; sprinkle with 1 cup Cheddar cheese. Sprinkle 1/4 tsp Firecracker mix over cheese and top with a second tortilla. Cook on high in the microwave until cheese is melted, about 1 minute. Cut in fourths and serve with Taco Box (mild or hot) Salsa.


1 16-oz bottle popcorn oil
3 Tbsp. Taco Box dry Ranch dressing mix
2 bags puffed corn - 1 cheese and 1 plain
1 bag Bugles
1 package cheese Goldfish
2 bags caramel corn
1 bag Pretzels, any kind
1 can nuts, any kind (optional)

Mix popcorn oil and dressing. Put all of the snacks in a garbage bag (double bag, just in case) Pour in the oil mixture and shake until well coated. Let sit for 20 minutes and shake again. Dig in and serve with your favorite beverage.


1 cup apricot preserves, warmed
½ cup panko crumbs
3 Tbsp Taco Box dry Ranch mix

2 lb. pork loin roast, sliced approximately 1 inch thick Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with pan spray. Heat apricot preserves on stovetop or (covered) in a microwave until melted; set aside. In a shallow pan thoroughly combine panko crumbs and dry Ranch mix. Liberally brush pork slices with melted apricot preserves, dredge in crumb mixture and place on prepared baking sheet. Bake for 20 – 25 minutes or until juices run clear and internal temperature reaches 145 degrees F. ENJOY!


2 ½ - 3 lb beef pot roast
2 Tbsp olive oil
Salt and pepper
3 Tbsp Taco Box Peppercorn Ranch mix
1 – 13 oz jar sliced Pepperoncini peppers with juice
1 small onion, sliced thinly
1 can beef broth
Hoagie buns
Provolone or Mozzarella cheese

Season pot roast lightly with salt and pepper. Heat olive oil in a skillet over medium high heat. Once heated, add roast and brown on all sides.
Place browned roast in slow cooker, sprinkle roast with Peppercorn Ranch mix. Add sliced pepperoncini/juice, sliced onion and beef broth. Cook on low 6 – 8 hours.
During the last 40 minutes of cooking remove roast and allow it to rest for 10 minutes. Shred the meat with two forks and return to slow cooker for remainder of cooking times. Serve meat mixture on toasted Hoagie buns and top with choice of cheese. ENJOY!


2 Tbsp Taco Box Firecracker Ranch mix
2 packages (8 oz each) cream cheese, softened
4 green onions, minced
½ cup red bell pepper, finely chopped
½ cup (cooked) New Mexico green chile
1 small can sliced black olives, drained
4 (10-12 inch) flour tortillas

Mix first six ingredients. Divide equally and spread evenly on tortillas. Roll filled tortillas tightly, cover and refrigerate for minimum of 2 hours or overnight. Cut each rolls into 10 slices, saving the ends for the cook! ENJOY!


2 Tbsp Taco Box Peppercorn Ranch mix
1 (8 oz) pkg cream cheese, softened
1 can evaporated milk
1 (16 oz) pkg frozen peas
2 (6 oz) cans albacore tuna, drained

8 oz fusilli or cork-screw pasta, cooked al dente and drained (not rinsed)

In a medium pan combine first 3 ingredients and simmer over low heat until hot. Stir in peas and tuna; cook for 6-8 minutes. Fold in pasta. Top with Parmesan cheese and serve. ENJOY!


1 round loaf bread, unsliced (approximately 2 lbs.)
1 cup butter, melted
2 Tbsp. Taco Box dry Ranch dressing mix
1 tsp. granulated garlic (not garlic salt)
2 cups shredded cheese, your choice (Cheddar Jack, Mozzarella, Mexican blend, Sharp Cheddar)
1/2 lb. bacon, cooked crisp, drained and crumbled
1 bunch green onions, thinly sliced

Pre-heat oven to 350 degrees F. Place bread on a cutting board. Using a serrated knife make a series of 1-inch cuts down through the top of the bread, leaving the bottom crust intact. Turn the bread 90 degrees and make a second series of perpendicular cuts. When completed, the surface of the bread should be cross-hatched into 1-inch squares. Place loaf on a rimmed sheet pan lined with foil (for easier cleanup).
Combine melted butter, Ranch dressing mix and granulated garlic Stir well to combine.
Evenly pour melted butter/garlic/Ranch dressing mix in between each of the sections. Mix the cooked, crumbled bacon and sliced green onions with the shredded cheese and distribute the bacon/green onion/cheese mixture between each of the sections.
Cover bread loosely with a foil tent. Bake 15 minutes; uncover and bake an additional 5-10 minutes. Pull apart and enjoy cheese-oozing decadence!


2 Tbsp Taco Box Ranch mix
2 packages (8 oz each) cream cheese, softened
1 – 6 oz jar marinated artichoke hearts, drained and finely chopped
1/3 cup roasted red peppers, drained and finely chopped
3 Tbsp fresh parsley, finely minced

Thoroughly combine Ranch mix and cream cheese; set aside. In separate bowl mix remaining 3 ingredients. Line a 3-cup bowl with plastic wrap; alternate layers of cheese and vegetable mixtures – beginning and ending with a layer of the cheese (you will have about 5 layers all together).
Cover and chill for 6 hours or overnight. When ready to serve invert bowl on a plate and remove plastic wrap. Garnish with roasted red pepper strips and parsley. Serve with crackers or pita crisps. ENJOY!


2 Tbsp Taco Box Peppercorn Ranch mix
2 lbs. small Yukon Gold potatoes
¼ cup olive oil

Preheat oven to 425 degrees F. Put quartered potatoes in a plastic bag and add olive oil. Toss to coat well and add Ranch mix, tossing again until well coated. Place on baking sheet and spread out to a single layer. Roast for 40 minutes, turning over after 20 minutes. Serve with your choice of prepared Taco Box Ranch dressing.


1 (16 OZ) pkg frozen corn
2 Roma tomatoes, chopped
1 small onion, chopped
1 cup diced green chile (mild, medium or hot – your choice), drained
1 ½ cups milk
¼ cup butter, melted
5 eggs, lightly beaten
2/3 cup flour
1 cup shredded sharp cheddar cheese
2 Tbsp Taco Box Firecracker Ranch mix
non-stick pan spray

Preheat oven to 350 degrees F. Spray a 9 X 13 dish with pan spray. Mix all ingredients in a medium bowl and pour into prepared dish. Bake for 45-50 minutes.
Let rest 5 minutes before serving. ENJOY!


6 lbs chicken wings, tips cut off, then split in two
1/4 cup vegetable oil
1 Tbsp. Taco BoxFirecracker Ranch dry mix + additional for baking
1 tsp. salt
1/2 tsp. pepper
6 Tbsp. butter
4 tsp. hot sauce

Preheat oven to 400 degrees F. Spray rimmed sheet pan with pan spray. Toss wings in oil, Firecracker mix, salt and pepper. Arrange wings on pan. Sprinkle additional Firecracker mix over wings and bake for 20 minutes. Turn wings, sprinkle with additional Firecracker mix and bake another 20 minutes. While wings are baking melt butter and mix with hot sauce. Cool wings 10 minutes. Toss baked wings in butter/hot sauce mixture. Yield: approximately 60 individual wing pieces. Serve with any of the wonderful Taco Box Ranch dressings and celery sticks.


Any of the three Ranch mixes make a fantastic rub for meat (beef, pork, poultry, lamb, fish, shellfish or wild game). The amount to use is somewhat personal preference but a good rule of thumb is 1 - 2 tablespoons per pound of meat. Be sure to place the dry mix in a small bowl before rubbing on raw meats to avoid cross-contamination. Meat should be patted dry with a paper towel then rub sprinkled on both sides, covered loosely with plastic wrap and refrigerated until cooking. Times will vary with type of meat and various cuts. Here are some suggested time frames:

Fish and Seafood: 15 - 30 minutes for small pieces; 30 minutes for thicker ones.

Chicken: whole chicken, 4 - 12 hours; boneless breasts, 30 minutes - 2 hours; thighs, 1 - 6 hours; whole breast with skin and bone, 1 - 2 hours.

Meats: lean meats, 30 minutes - 4 hours; marbled meats, 1 - 12 hours.


2 lbs boneless, skinless chicken breast
2 (8 oz each) cream cheese
¼ cup Taco Box Firecracker Ranch mix
8 oz bacon, cooked crisply and crumbled (optional)

In a slow cooker combine chicken breasts, cream cheese and Ranch mix. Cook on low for 6 – 8 hours or on high for 4 hours, or until chicken shreds easily. When tender break apart with two forks and stir to combine ingredients. If using, add crumbled bacon and stir again. Serve warm over buns, in soft flour tortillas or crunchy corn taco shells, as a hearty dip with pita or tortilla chips, or in lettuce leaves if you’re watching carbs. Top with Monterey Jack cheese because… well, it’s cheese. ENJOY!


2 ½ lbs potatoes, peeled and cubed
1 Tbsp. butter or margarine
¼ cup onion, grated
1 (8 oz) carton reduced-fat ricotta cheese
1 (8 oz) carton reduced-fat sour cream
2 Tbsp Taco Box Ranch or Peppercorn Ranch mix
½ tsp dried rosemary
salt and pepper to taste
2 egg whites
2-3 Tbsp dry bread or panko crumbs
non-stick pan spray

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat, cover and cook for 20 -25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.
In a mixing bowl beat ricotta cheese, sour cream, Ranch mix and rosemary until smooth. Adjust seasoning with salt and pepper to taste. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.
Generously coat muffin cups with non-stick spray; sprinkle muffin cups evenly with bread crumbs. Fill with potato mixture; smooth tops.
Bake, uncovered, at 425 degrees F for 25 - 30 minutes or until edges of potatoes are lightly browned. Cool for 10 minutes. Gently loosen timbales from sides of muffin cups; invert onto a baking sheet to remove. ENJOY!