Yield: 48 servings
Measure | Ingredient |
---|---|
1 pounds | Ground beef |
1 pounds | Bulk sausaage |
1 medium | Onion, chopped |
1 pounds | Mexican style Velveets, |
\N \N | Cubed |
1 tablespoon | Worcestershire |
1 teaspoon | Dried oregano |
\N \N | Salt and pepper to taste |
\N \N | Party rye bread |
Brown beef, pork and onion until onion is tender; drain. Stir in remaining ingredients except bread.
Spread rye bread with about 1 tablespoon mixture each and broil until hot and bubbly. May be frozen and broiled without defrosting.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-20-95