Ranch Nachos #RSC

Name: Ranch Nachos #RSC
Ingredients: 1 (2 ounce) envelope Hidden Valley Original Ranch Dips Mix; 2 cups Greek yogurt; 1 lb ground pork; 1 tablespoon olive oil; 1 teaspoon salt; 12 teaspoon pepper; 1 cup shallot, sliced; 1 (4 1/2 ounce) canchopped mild green chilies or 1 (4 1/2 ounce) can jalapenos; 8 ounces frozen chopped spinach, thawed, squeezed dry; 1 12 cups parmesan cheese; 4 -6 cups tortilla chips; Pam cooking spray

12 ingredients

9 steps

Ingredients

1 (2 ounce) envelope Hidden Valley Original Ranch Dips Mix
2 cups Greek yogurt
1 lb ground pork
1 tablespoon olive oil
1 teaspoon salt
12 teaspoon pepper
1 cup shallot, sliced
1 (4 1/2 ounce) canchopped mild green chilies or 1 (4 1/2 ounce) can jalapenos
8 ounces frozen chopped spinach, thawed, squeezed dry
1 12 cups parmesan cheese
4 -6 cups tortilla chips
Pam cooking spray

Directions

1

Mix Hidden Valley Ranch Dip Mix with Greek Yogurt and Refrigerate.
2

Saute in large frying pan, pork, olive oil, shallots, salt and pepper until pork is no longer pink.
3

Add green chilies, prepared spinach.
4

Mix in dip mixture.
5

Preheat oven 450*.
6

Spread tortilla chips on ovenproof platter or pan.
7

Cover chips with pork vegetable ranch dip mixture.
8

Sprinkle parmesan cheese over the top.
9

Bake until slightly brown and bubblely.