| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Crs, Totest, Post, Chopmeat |
48 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
lb |
Bulk sausaage |
| 1 |
md |
Onion, chopped |
| 1 |
lb |
Mexican style Velveets, |
|
|
Cubed |
| 1 |
tb |
Worcestershire |
| 1 |
ts |
Dried oregano |
|
|
Salt and pepper to taste |
|
|
Party rye bread |
INSTRUCTIONS
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.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw
12-95
From: Carolyn Shaw Date: Dec-20-95 3:31pm Posted to
MealMaster Recipes List, Digest #157
Date: Thu, 6 Jun 1996 12:15:08 -0500
From: awilson@tfs.net
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