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.

Nacho Dip Texas-style printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.