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Nacho Dip Texas-Style


Course : Dips
Serves: 32
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Ingredients:


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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