1 pound ground beef
1 pound hot pork sausage
1 pound Velveeta cheese
½ teaspoon garlic salt
1 teaspoon salt
1 teaspoon oregano
1 teaspoon Worcestershire sauce
Rye bread or pumpernickel bread
Instructions
Brown the meat and drain well and return to pan. Add Velveeta cheese, garlic salt, salt, oregano and Worcestershire sauce.
Spread on individual-sized pumpernickel bread then bake at 425°F for 5 minutes, until bread is toasted and topping is bubbling.
Notes
TIP: You can also freeze individually by storing in a single layer in a freezer-safe bag or container. Remove and bake for 10-15 minutes at 425°F.
TIP: Make these individual appetizers on slices of rye bread or you can also whip up a batch in the crockpot on low heat and serve it over tortilla chips.
TIP: Ground meat can be cooked ahead of time and stored in the fridge or freezer in a Ziploc for use later. This would save you a bit of extra time in preparing this tasty appetizer.
Nutrition
Calories: 177kcal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 697mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg
ADVERTISEMENT
