1 (1-oz) package TACO SEASONING
1 (10-oz) can DICED TOMATOES & GREEN CHILES
1 (16-oz) package Velveeta cheese, cubed
1 (16-oz) loaf cocktail rye bread
In a large skillet, cook ground beef until no longer pink. Drain fat. Add taco seasoning and undrained diced tomatoes to skillet. Cook 2 to 3 minutes. Remove from heat. Add velveeta to skillet and stir until cheese is melted and combined with the meat mixture. Spread taco mixture on top of cocktail rye bread slices. Place slices on a baking sheet and cook under the oven broiler until bubbly, 2 to 3 minutes.