Nacho Dip Texas-styleappetizers, sauces, snacks 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 - 1 green chilies, diced 2 teaspoon garlic powder 1 teaspoon 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. |
