ingredients

  • 2 bags tortilla chips
  • 2 lg bars velveeta cheese
  • 2 10 oz cans tomatos and green chilis
  • 2 cups sharp cheddar cheese
  • 2 cups sour cream
  • 12 green onions, chopped
  • 4 cups cheddar jack cheese
  • 4 tomatoes, chopped
  • 3 cups salsa
  • 2 cups guacamole
  • 2 cans black beans, rinsed and drained
  • 3 cans sliced black olives
  • 1 jar pickled jalapenos

directions

1. Melt Velveeta along both cans of tomatoes and green chills in a crock pot. When completely melted, stir in sharp cheddar cheese
2. In a smaller crock pot, heat beans.
3. Put sour cream, guacamole, cheddar jack cheese, green onions, tomatoes, salsa, jalapeños, and black olives into separate bowls.
4. To serve, put chips into a big basket along with a pair of tongs for serving. Arrange bowls and crock pots for easy access…..add appropriate spoons, ladles and tongs. Provide a supply of paper bowls or plates for serving.

MacGourmet downloadNacho Bar. To import, drag image to your MacGourmet recipe box.

servings/yield

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