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    Appetizer: Camp Nacho Dip


    Source of Recipe


    unknown

    List of 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

    Recipe



    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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