Camp Nacho Dip Recipe
With summer heat upon us there is not a lot of need for big cool weather meals over the camp fire, but most of us still want to use our cast iron Dutch ovens. This recipe gives you that chance, and is a great night time snack.
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 chillies, diced
2 ts Garlic powder
1 ts 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.
Another recipe we enjoy that you may want to try is this Dutch Oven Nacho Dip recipe.