Camp Nacho Dip

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      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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