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Recipe Title:
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Haystack Supper |
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Recipe Category:
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Casseroles
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Submitted By:
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Stacey (SEE ALL of Stacey's recipes!) |
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Location:
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Wetumpka, AL |
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Ingredients:
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1 3/4 cups crushed saltines (about 40 crackers)
2 cups cooked rice
3 pounds ground beef
1 large onion, chopped
1 1/2 cups tomato juice
3/4 cup water
3 tablespoons taco seasoning mix
Seasoned salt, salt and pepper to taste
4 cups shredded lettuce
3 medium tomatoes, diced
1/2 cup butter, cubed
1/2 cup all-purpose flour
4 cups milk
1 pound process American cheese, cubed
3 cups (12 ounces) shredded sharp cheddar cheese
1 jar (10 ounces) pimiento-stuffed olives
1 package tortilla chips |
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Directions:
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Divide crackers between two ungreased 13-in. x 9-in. x 2-in. baking dishes. Top with rice.
In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes.
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in American cheese until melted.
Pour over the tomatoes. Top with cheddar cheese and olives. Serve with chips. Refrigerate any leftovers.
Yield: 10-12 servings. |
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Notes:
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This is how the recipe appears in my book. I've made some minor adjustments. I divide this recipe in half. I use Queso Blanco cheese instead of American. I also use a whole packet of taco seasoning to my 1 1/2 pounds of ground beef. I layer crackers, rice, meat and cheese sauce. I serve the lettuce, tomatoes, cheddar cheese, and olives on the side. I also use black olives in place of pimiento-stuffed olives. (That's just a personal preference I have.) Having made all these adjustments, this dish is easy to fix and surprisingly VERY good! |
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