Nacho dip texas-style
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | pounds | Bulk, hot, pork sausage |
| 2 | pounds | Velveeta cheese, cubed |
| 10½ | ounce | Cream of mushroom soup |
| 10½ | ounce | Diced tomatoes and - |
| Green chilies, diced | ||
| 2 | teaspoons | Garlic powder |
| 1 | teaspoon | Black pepper |
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.