Lipton Onion Soup mix, sour cream, tuna in oil, drained, mixed together, great dip!

Oh, I put Mc’s taco seasoning in some chili recipes and in Tex Mex type soups.
Joe

Baileys, now for your shrimp dip and Fiesta Soup recipes.
 
I put Ranch Dip Mix in one of my most popular Chili recipes. And in Chili Beans.
Joe

I like Zatarain’s gumbo mix but make extra rice (it has rice that cooks with it, which is just weird) and also add some extra broth and Tony Chechere’s roux mix, plus cook onion and bell pepper down when I’m browning andouille and cooking chicken.  Essentially, I think my own gumbo is probably just as ease to make overall – but w/out that yummy dose of sodium & msg, 😉
 
And yeah, McCormick’s Chili Blend is a staple in my house.  I’ve been known to get a little panicky while living in other states where it’s harder to come by. 
 
I’m sure there’s more, but can’t think of any – bisquik, I guess.

I’m thinking…the only mix I doctor up is a fine brownie mix and put in some extra chocolate chips, I enjoy boxed mixes for brownies more than making my own from scratch.

Bisquick.

I’ve always been a die-hard bake-from-scratch kind of gal, but never bother with homemade brownies after discovering Ghiradelli Brownie Mix from Costco. (It’s the only thing I use a mix for when baking, and I even like them!)

Chewer, onion soup mix… yes! Great for livening up all kindsa stuff! Shh, I’ve even put it in chili. Tuna, I just can’t make myself drain that deliciuos oil. I just mix it in and start adding enough stuff that the oil is not overpowering. After years of doint that tuna w/o tha oil mixed in is kinda missing something for me.
 
Belle, worth posting twice!
 
Has anyone said Ro-Tel Tomatos? They can make the blandest dish stand up and do a song and dance. The Tex Mex variety is my secret guacamole ingredient. Just add along w/ some chopped onions, garlic powder, SnP, and some lime juice, and most folks will sai it’s the best they ever had. Almost a mix… you can even use that, two bags to a box, guacamole they sell in the produce section instead of fresh avacados. Edit; Oh, with the other stuff I mentioned added. It’s not all that great all by itself.
Joe
 
And oh… sai = say. I can’t type. :~(

I make Duncan Hines yellow cake (butter recipe) from a box with a homemade chocolate buttercream icing.  I have the worse luck making it from scratch.  After 3-4 times of using clipped recipes, and enough failures, either dry and crumbly, even when I’ve taken them out sooner than the recipes calls for, I’ve returned to the box mix.  Using the mix, it’s perfect every time, and what really sets it off is the icing, a rich, dark chocolate buttercream. 
 
 
 

I do use  a few packaged dry mixes – even though the’re loaded with sodium – some of them I can’t resist:
Hidden Valley Ranch Buttermilk – it’s great in Fiesta Soup and shrimp dip
Any Taco or Fajita – Also good in Fiesta Soup, tacos & fajitas
Beef Stew Seasoning – it makes it better
And my latest favorite – Zatarain’s Creole Red Gravy – this stuff is fantastic!  I’ve used it on Stuffed Cabbage, Pork Chops and Chicken – now the store I was buying it from doesn’t have it and if I buy it online it’s  $1.29 a package but shipping is $8.95 for 6 pkgs.  It’s some good stuff, though.
 
 
 

Many great tips her! Thanks yall!
 
Txt, I also use Z’s, and other things you said,  for gumbo. And, I use onions and bell pepper in all kindsa stuff. Oh, and I put Boudan in gumbo.
 
I have a neighbor who makes some great stuffed jalapenos using Fiesta Ranch mix, and some other stuff. Shoot, I forgot that recipe. :~(
 
Anyone who has not had the real buttermilk Ranch dressing is missing out. I can drink that right from the jar. I just save an empty mayo jar, then take a full mayo jar and split it up, add a quart of buttermilk, and the Buttermilk Ranch dressing mix. I just shake both jars up and put em in tha fridge for a while and mmmm. The buttermilk Ranch is what started tha whole Ranch craze.
Joe

fabulous – years ago a co-worker tipped me off on using a boxed brownie mix (no name, generic, store brand kinds are the best) about 1 cup of Nestle tollhouse morsels, 1 cup of chopped pecans, and I swear it’s as good as any scratch recipe.
 
I don’t deliberately intend to fool anyone, but when I make them, people just assume it came from an old family recipe.
 

fabulous – years ago a co-worker tipped me off on using a boxed brownie mix (no name, generic, store brand kinds are the best) about 1 cup of Nestle tollhouse morsels, 1 cup of chopped pecans, and I swear it’s as good as any scratch recipe.
 
I don’t deliberatley intend to fool anyone, but when I make them, people just assume it came from an old family recipe.
 

Wick Fowler’s makes a pretty decent red chili.