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cocktail rye bread, loaf
Crumble ground beef and sausage into a large skillet on medium heat, stirring occasionally until all pink is gone and evenly browned. Drain fat from meat.
Cut Velveeta cheese into small cubes. Add cheese cubes to meat in skillet and stir until all cheese is melted. Remove from heat and put into a crock pot to keep warm. Serve on cocktail rye bread.
(Optional) Place bread with meat mixture onto cookie sheets and toast in 375 F degree preheated oven for 15 minutes, or until lightly browned on top.