Ingredients
1/2 pound lean ground beef (90% lean)1/2 pound bulk pork sausage1-1/2 teaspoons chili powder8 ounces Velveeta, shredded24 slices snack rye breadFresh parsley sprigs, stems removed
Preparation
In a large skillet, cook the beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add chili powder and cheese; cook and stir until cheese is melted. Spread a heaping tablespoonful on each slice of bread. Place on a baking sheet.
Bake at 350° for 12-15 minutes or until edges of bread begin to crisp. Garnish with parsley. Serve warm.
