Zingers Recipe

• 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

1. In a large skillet over medium heat, add in broth, beef, and sausage.
2. Break up the meat mix while cooking with spatula, turning often till beef is no longer pink.
3. 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.
4. Drain and return to skillet (do not turn off the stove), add in cheese, stirring till smooth.
5. Remove frome heat and cover.
6. Rreheat oven to 400

beef broth, italian sausage, vidalia, grnd cumin, cheese, bread

Taken from cookeatshare.com/recipes/zingers-762 (may not work)