Texas-style Nacho Dip

1. 1 lb. ground beef
2. 1 lb. bulk hot pork sausage
3. 2 lbs pasteurized process cheese spread, cubed
4. 1 can (10 1/2 oz) cream of mushroom soup
5. 1 can (10 oz) diced tomatoes & green chilies
6. 2 tsp garlic powder
7. 1 tsp black pepper

Brown meat and sausage in Dutch oven or saucepot; drain. Add remaining ingredients and mix well. Cook until cheese spread is melted and mixture is thoroughly heated. Serve with tortilla chips. Makes 8 cups.