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.

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