Camp Nacho Dip


 

Ingredients:

1 lb. Ground beef


1 lb. Bulk, hot, pork sausage


2 lb. Velveeta cheese, cubed


10 1/2 oz. Cream of mushroom soup


10 1/2 oz. Diced tomatoes and Green chilies, diced


2 t. Garlic powder


1 t. Black pepper

Directions:  Brown the meat and sausage in a dutch oven; drain.  Add remaining ingredients and heat until velveta is melted. Mix well. Continue heating until mixture is very warm.

Serve with tortilla chips.