Camp Nacho Dip



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.