Saute the beef, sausage and onions in a pan over medium heat and drain off the fat. Add the Italian seasoning & Velveeta and stir over low heat until the Velveeta has softened and the ingredients have mixed together.
Spoon a tablespoon or two of mixture onto each rye toast and place on a cooking sheet.
Can be made ahead and frozen. Heat mixture under a broiler until the rye browns slightly.