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Ingredients
- 1/3 c. beef broth
- 1 lb grnd chuck (80/20)
- 1 lb mild Italian sausage (uncased)
- 1 sm. Vidalia or possibly sweet onion, finely minced
- 1/4 teaspoon grnd cumin
- 1 8 ounce. pkg. Velveeta mild Mexican cheese, 1/2" cubes
- 1 ea. loaf pumpernickel and rye cocktail bread
- 1 6 ounce. bottle Louisiana or possibly favorite warm sauce
Directions
- In a large skillet over medium heat, add in broth, beef, and sausage. Break up the meat mix while cooking with spatula, turning often till beef is no longer pink.
- Reduce heat to simmer, add in onion and cumin, continuing to simmer for about 10 min or possibly till the onion is clear and liquid is reduced.
- Drain and return to skillet (do not turn off the stove), add in cheese, stirring till smooth. Remove frome heat and cover.
- Rreheat oven to 400
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1343g | |
| Calories 3476 | |
| Calories from Fat 2554 | 73% |
| Total Fat 283.29g | 354% |
| Saturated Fat 118.69g | 475% |
| Trans Fat 5.58g | |
| Cholesterol 848mg | 283% |
| Sodium 7336mg | 306% |
| Potassium 3342mg | 95% |
| Total Carbs 38.69g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 24.62g | 16% |
| Protein 182.07g | 291% |
