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    Camp Nacho Dip


    Source of Recipe


    Marla

    List of Ingredients




    Camp Nacho Dip


    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 tsp Garlic powder
    1 tsp Black pepper

    Recipe





    Brown the meat and sausage in a Dutch oven; drain. Add remaining ingredients and heat until velveeta is melted. Mix well and continue heating until mixture is very warm. Serve with tortilla chips.

    Makes 8 cups of dip.


 

 

 


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