Fiesta Appetizers Recipe
Fiesta Appetizers Recipe photo by Taste of Home

Fiesta Appetizers Recipe

Publisher Photo
The fact that these go from freezer to oven means less last-minute kitchen fuss...and more time to spend with guests!—Sharon Skildum, Maple Grove, Minnesota
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 16 servings

Ingredients

  • 1 pound ground beef
  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 1 medium onion, chopped
  • 1 pound Mexican process cheese (Velveeta), cubed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 loaf (1 pound) snack rye bread
  • Minced fresh parsley, optional

Nutritional Facts

1 serving (3 each) equals 270 calories, 15 g fat (7 g saturated fat), 49 mg cholesterol, 753 mg sodium, 18 g carbohydrate, 2 g fiber, 15 g protein.

Directions

  1. In a large skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, Worcestershire sauce and seasonings.
  2. Spread rye bread slices with 1 heaping tablespoon of mixture; place on baking sheets. Broil 4-6 in. from heat for 3 minutes or until bubbly. May be frozen and broiled without thawing. If desired, sprinkle with parsley before serving. Yield: about 4 dozen.
Originally published as Fiesta Appetizers in Country Ground Beef 1993, p7

Nutritional Facts

1 serving (3 each) equals 270 calories, 15 g fat (7 g saturated fat), 49 mg cholesterol, 753 mg sodium, 18 g carbohydrate, 2 g fiber, 15 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Fiesta Appetizers

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
 (1)
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MY REVIEW
Reviewed Nov. 4, 2012

"This recipe, minus the onion and plus 1t of garlic powder, has been used in our family for 30+ years. We always have them on hand in the freezer for a quick appetizer for pop-in guests. They always get raves reviews and often requested when we go to parties."

MY REVIEW
Reviewed Jan. 19, 2008

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