Nacho dip texas-style
Yield: 32 Servings
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 ts Garlic powder
- 1 ts Black pepper
Instructions:
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.
