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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 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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