Lunch: Haystack Supper Recipe

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
1/2 cup butter, cubed
1/2 cup all-purpose flour
4 cups milk
1 pound process cheese (Velveeta), cubed
4 cups shredded lettuce
3 cups (12 ounces) shredded sharp cheddar cheese
3 medium tomatoes, diced
1 jar (10 ounces) pimiento-stuffed olives
1 package (14-1/2 ounces) tortilla chips

Instructions

Divide crackers between two ungreased 13x9-in. baking dishes. Top each 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.
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 Velveeta cheese until melted. Pour over beef mixture. Top with lettuce, cheddar cheese, tomatoes and olives. Serve with chips. Refrigerate any leftovers.

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