1 lb. ground beef
1 lb. bulk pork sausage
1 onion, minced
2 lb. Velveeta cheese
1 (7 1/2 oz.) can Old El Paso
Jalapeno Relish (hot)
1 can mushroom soup
1 tsp. garlic powder

Cook ground beef, sausage, and onion together. Drain well. Add chunks of cheese and stir over low heat until melted. Add El Paso Relish, mushroom soup, and garlic powder. Serve hot with corn chips for dippers. Freezes well.