Haystack Supper

18 ingredients
6 steps

Ingredients

  • 1 3/4 cups crushed saltines (about 40 crackers)
  • 2 cups cooked rice
  • 3 lbs ground beef
  • 1 large onion, chopped
  • 1 1/2 cups tomato juice
  • 3/4 cup water
  • 3 tablespoons taco seasoning mix
  • seasoning salt
  • pepper
  • 4 cups shredded lettuce
  • 3 medium tomatoes, diced
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1 lb Velveeta cheese, cubed
  • 3 cups shredded sharp cheddar cheese
  • 1 (10 ounce) jar stuffed olives, drained and sliced
  • 1 (14 1/2 ounce) package tortilla chips

Directions

  1. 1
    Divide crackers between two ungreased 13x9x2-inch baking dishes. Top with rice.
  2. 2
    In a skillet, cook beef and onion until meat is no longer pink; drain.
  3. 3
    Add tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes.
  4. 4
    In a saucepan, melt butter. Stir in flour until smooth. Gradually add milk and Velveeta. Bring to a boil; cook and stir for 2 minutes.
  5. 5
    Pour over the tomatoes. Top with cheddar cheese and olives.
  6. 6
    Serve with chips. Refrigerate any leftovers.

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