Fiesta Appetizers

Photo: flickr user flydime

Ingredients

1 pound Bulk sausaage

1 medium Onion, chopped

1 pound Mexican style Velveets,

Cubed

1 teaspoon Dried oregano

Salt and pepper to taste

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.

48.0 servings

Friday, December 4, 2009 - 1:30am

Anonymous