Nacho Dip Texas-style - Just Dutch Oven Recipes

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Nacho Dip Texas-style

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

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.


Comments on this recipe:

Garlic Powder: This is just dehydrated garlic that is ground up into a powder. If you have your own dehydrator and you're going to dehydrate garlic, I'd strongly suggest that you take the dehydrator outside and do it there. If not, everything, and I mean everything will smell like garlic. Well, it keeps the vampires away at least. Don't have powdered garlic? Then substitute this: one clove of fresh garlic for every 1/8 teaspoon of garlic powder.

Green Chilies: Probably a reference to adding chilies, and probably specifically for the color. If you don't have any green chilies, then just substitute other chilies.

Ground Beef: Also known as beef mince, minced meat (totally different from mincemeat) or hamburger (in the US) is finely chopped meat made by a grinder. Practically everybody has their own definition on exactly what ground beef is so I'll just skip that and you'll have to research it yourself. But 'most' ground beef is made from chuck steak because of the mix of meat and fat. You'll find round steak is used a lot also, but virtually any cut of beef can be used. Usually fairly cheap, but I was over to the supermarket the other day and I didn't think it was inexpensive. Don't have any on hand? Well, I'd just skip the recipe, but you could try ground pork, ground chicken or ground turkey for a different taste.


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