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Haystack Salad Recipe

This recipe comes in handy when it's too hot to be in the kitchen. It really is an all-in-one meal that appeals to the entire family.

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Haystack Salad Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 cups spaghetti sauce
2 tablespoons taco seasoning
1/4 cup butter
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
2-1/4 cups milk
8 ounces process cheese (Velveeta)
2 cups hot cooked long grain rice
1 head iceberg lettuce, chopped
4 medium tomatoes, chopped
1 medium onion, chopped
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1-1/2 cups (6 ounces) shredded cheddar cheese
1 package (9 ounces) tortilla chips, crushed
1 cup (8 ounces) sour cream

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add spaghetti sauce and taco seasoning; simmer, uncovered, for 10 minutes.
Meanwhile, for cheese sauce, melt butter in a large saucepan. Stir in flour, garlic powder and pepper. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add American cheese; cook and stir until melted. Remove from the heat.
On eight plates, layer the rice, lettuce, tomatoes, onion, beans, cheddar cheese and tortilla chips. Top with meat mixture, sour cream and cheese sauce. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 855 calories, 46 g fat (24 g saturated fat), 142 mg cholesterol, 1,385 mg sodium, 65 g carbohydrate, 7 g fiber, 43 g protein.

Originally published as Haystack Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p47

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

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