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Thread: Camp Nacho Dip

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    Default Camp Nacho Dip

    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 t. Garlic powder
    1 t. 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.

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