A cheesy mixture of spiced beef and Italian sausage is baked on cocktail rye bread slices to make these easy but substantial appetizer toasts.
What You Need
Original recipe yields 48 servings
1 lb. Italian sausage
1 lb. lean ground beef
1 red pepper, chopped
1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
1 tsp. dried oregano leaves
1/4 tsp. garlic powder
1 pkg. (8 oz.) cocktail rye bread
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Let's Make It
Heat oven to 350°F.
Crumble both meats into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain meats; return to skillet. Add all remaining ingredients except bread; mix well.
Arrange bread slices in single layer on baking sheets; top with meat mixture.
Bake 10 to 12 min. or until heated through.
Prepare as directed, substituting Mexican chorizo for the Italian sausage, and 1 Tbsp. chopped fresh cilantro for the oregano.
Prepare as directed, omitting the Italian sausage, increasing the ground beef to 2 lb., and using 2% Milk VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.