Southwestern Haystacks

By bklynmommy

Ingredients

• 1 1/2 lbs. ground beef
• 1 onion, chopped
• 3/4 cup tomato juice
• 3/4 cup water
• 1 pkg. taco seasoning
• 1 (4 oz.) can chopped green chilies
• 1 (15 oz.) can black beans, rinsed and drained
• 2-3 cups hot cooked rice
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 8 oz. Velveeta cheese, cubed (I like the Mexican flavored Velveeta)

Preparation

Step 1

In a skillet, brown the beef and onion until cooked through. Drain. Add the tomato juice, water, green chilies, black beans and taco seasoning and simmer for 15-20 minutes or until water is absorbed.

While the meat is simmering, make the cheese sauce. In a sauce pan, melt the butter. Stir in the flour until smooth. Gradually add the milk. Bring to a boil and cook and stir for 2 minutes. Reduce the heat and stir in the Velveeta until melted.

Spread the hot rice in the bottom of a 9 x 13 pan. Then spread the meat mixture on top of the rice. Pour the cheese sauce over the meat. Top with lettuce, tomatoes, olives, shredded cheese and sliced jalapenos. Serve with tortilla chips.