HAYSTACK SUPPER

By Nana_CAM

Ingredients

• 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
• Seasoned salt, salt and pepper to taste
• 4 cups shredded lettuce
• 3 medium tomatoes, diced
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 pound processed Americasn cheese (Velveeta) cubed
• 3 cups (12 ounces) shredded sharp cheddar cheese
• 1 jar (10 ounces) pimiento-stuffed olives
• 1 package (14 1/2 ounces) tortilla chips

Preparation

Step 1

1. Divide crackers between two un greased 13-in x 9-in baking dishes. Top each with rice.

2. 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.

3. 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.

4. Reduce heat, stir in American Cheese until melted.
Pour over the tomatoes. Top with cheddar cheese and olives. Serve with chips. Refrigerate any leftovers.