Nacho Dip Texas-Style

Course : Dips
Serves: 32
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1 pound ground beef
1 pound bulk -- hot, pork sausage
2 pounds Velveeta cheese -- cubed
10 1/2 ounces cream of mushroom soup
10 1/2 ounces diced tomatoes and green chilies -- diced
2 teaspoons garlic powder
1 teaspoon black pepper

Preparation / Directions:

Brown the meat and sausage in a Dutch oven; drain. Add remaining ingredients and heat until Velveeta is melted. Mix well. Continue heating until mixture is very warm. Serve with tortilla chips. Makes 8 cups of dip.

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