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Nacho Dip Texas-Style



Yield: 32 servings
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 -
1 green chilies, diced
2 ts garlic powder
1 ts black pepper


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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