spring hill ranch's tortilla chip pie

How To Make spring hill ranch's tortilla chip pie

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  1

  In a skillet over medium high heat, melt the lard. Toss in the onions and cook, stirring often, until they begin turning translucent. NOTE: I normally use fresh mushrooms and will cook them with the onions here.
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  2

  Add the ground beef, browning it as you mix it with the onions.
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  3

  When the beef has just about finished browning but is still showing a little red meat, add the garlic. Stir/toss and cook for about another minute.Then drain off the excess fat.
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  4

  Back on the heat, stir in the tomato sauce, olives and mushrooms (if using canned). Stir and cook for another couple minutes to let the flavors fester.
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  5

  Meanwhile, in a medium mixing bowl, combine the sour cream, cottage cheese, green chiles and Jalapeños.
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  6

  In the bottom of your slow cooker, spread about 1/3 of the crushed tortilla chips
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  7

  Over the chips, spread about 1/2 of the meat mixture.
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  8

  Over the meat mixture, spread about 1/2 the sour cream mixture.
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  9

  Over the sour cream mixture, spread about 1/2 the grated cheese.
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  10

  Now repeat the layering process with 1/3 of the chips. the remaining meat mixture, sour cream mixture and cheese. Top it off with the remaining crushed chips. Put the cover on and slow cook that puppy on low for 4 hours.
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  11

  For serving, layer a plate (or line a bowl) with tortilla chips. Spoon on a couple good ladles of the good stuff. Sprinkle on a little cilantro and serve with a few more chips.
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