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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