Yield: 22 cups
66 (1/3 cups) Servings
Should Serve 70 people
In a large bowl, combine everything EXCEPT 1/2 cup of the shredded cheddar cheese and the tortilla chips.
If cooking directly from refrigerator, start 2 1/2 hours in advance. If cooking at room temperature, start 2 hours in advance. Transfer to a 6 quart slow cooker. Cover and cook on HIGH for 2 hours (or 2 1/2 hours if cold) or until heated through, stirring once or twice. 30 minutes prior to serving, top with remaining cheddar cheese to allow cheese to melt. Serve with tortilla chips
NOTE: It’s been my experience that 1 (28 ounce) bags of tortilla chips will serve about 25 people.
An Aloha Dreams Recipe