Texas Style Nacho Dip

• 1 lb. ground beef
• 1 lb. hot bulk ground sausage
• 2 lb. (32 oz.) VELVEETA, cut up
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 can (10 oz.) diced tomatoes and green chiles
• 2 tsp. garlic powder
• 1 tsp. pepper

1. Brown and drain meats.
2. Add remaining ingredients.
3. Stir until VELVEETA is melted on low heat.
4. Let stand for 10 minutes.
5. Serve with tortilla chips.
6. Makes 8 cups.

ground beef, hot bulk ground sausage, velveeta, condensed cream, tomatoes, garlic powder, pepper

Taken from www.kraftrecipes.com/recipes/-22070.aspx (may not work)