Taco Queso for a Crowd
Prep Time
20 mins

Yield: 21 1/2 cups (this will fit in, and fill (but not alarmingly so) a 6 quart slow cooker)

64 (1/3 cup) servings

Should Serve 80 - 100 people

Prep Time: 20 min. Cook Time: 2 hours and 1/2 hours on LOW or 2 hours on HIGH, stirring several times.

Course: Appetizer
Cuisine: Mexican
Author: Betsy Edwards
  • 2 pounds hamburger
  • 2 cups water
  • 3 (1 ounce) packets taco seasoning mix, mild I use Old El Paso
  • 1 (6 pound, 11 ounce) can Condensed Cheddar Cheese Sauce
  • 2 (10 ounce) cans Rotel, Mild - don't drain
  • 3 (28 ounce) bags tortilla chips
Special Equipment
  • 6 quart slow cooker
  1. In a large skillet, over medium high heat fry the hamburger, breaking up the meat into small pieces with a potato masher or spatula, until no longer pink. Drain off the fat and pour in 1 1/2 cups water and 3 packets taco seasoning mix. Heat to boiling. Reduce heat to medium low and simmer 3 minutes, stirring occasionally.

  2. In your largest bowl, mix hamburger, 2 cans Mild Rotel (un-drained), the Condensed Cheese Sauce and 2 cups water.

MAKE AHEAD NOTE: Can be made to this point up to 2 days in advance, covered and refrigerated. Increase cooking time to 3 hours on LOW if queso is cold from refrigerator.
  1. 2 1/2 hours prior to serving, transfer to a 6 quart slow cooker cover and cook on LOW for 2 1/2 hours or until heated through or for 2 hours on HIGH, stirring several times.

MAKE AHEAD NOTE: Can hold in the slow cooker for up to 4 hours on WARM. Thin with 1 cup hot water if desired.
  1. Serve with tortilla chips.
Recipe Notes

NOTE: It’s been my experience that 1 (28 ounce) bags of tortilla chips will serve about 25 people.

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