If you go through your drawers right now, chances are you have a bag of tortilla chips lying around. If you're looking to make a unique dish, then grab those chips and your slow cooker and get ready to cook!
This dish is remarkably simple, but it makes a cheesy, crunchy meal that will have your family begging for more.
Chile Verde Chip Casserole
4 hours, 10 minutes
4 hours, 40 minutes
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
8 oz. tomato sauce
1/3 cup black olives, chopped
4 oz. can sliced mushrooms
8 oz sour cream
8 oz cottage cheese
4 1/4-oz can green chilies, chopped
12 oz. tortilla chips
8 oz. Monterey Jack cheese
Bring a skillet to medium heat, add in ground beef, onions and garlic.
Once the ground beef is browned, add in tomato sauce, olives, and mushrooms.
In a medium bowl, mix sour cream, cottage cheese, and green chilies.
Layer 1/3 of the chips in a slow cooker, then add in half of the ground beef mixture.
Add layer of sour cream mixture.
Top with half of the shredded cheese.
Add another layer of chips, beef, sour cream and cheese.
Cook on low for 4 hours.
After cook time is completed, add remaining chips into slow cooker and allow to cook for 10 minutes with the lid off.