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Servings: 12


Cost per serving $0.99 view details
  • 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


  1. 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.
  2. 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.
  3. Drain and return to skillet (do not turn off the stove), add in cheese, stirring till smooth. Remove frome heat and cover.
  4. Rreheat oven to 400


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Nutrition Facts

Amount Per Serving %DV
Serving Size 111g
Recipe makes 12 servings
Calories 290  
Calories from Fat 213 73%
Total Fat 23.61g 30%
Saturated Fat 9.89g 40%
Trans Fat 0.47g  
Cholesterol 71mg 24%
Sodium 611mg 25%
Potassium 279mg 8%
Total Carbs 3.22g 1%
Dietary Fiber 0.1g 0%
Sugars 2.05g 1%
Protein 15.17g 24%
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