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.