Yield: 48 servings
|1 pounds||Ground beef|
|1 pounds||Bulk sausaage|
|1 medium||Onion, chopped|
|1 pounds||Mexican style Velveets,|
|1 teaspoon||Dried oregano|
|Salt and pepper to taste|
|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