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Haystack Supper Recipe

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Served as the main dish at our family reunion buffet, this flavorful layered taco-style dish is a crowd-pleaser. Folks are pleasantly surprised to find a rice layer, and everyone enjoys the creamy cheese sauce.

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Haystack Supper Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

25 25

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 butter, cubed
1/2 cup all-purpose flour
4 cups milk
1 pound process 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

Directions

Divide crackers between two ungreased 13-in. x 9-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. 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: 2 casseroles (6 servings each).

Originally published as Haystack Supper in Taste of Home June/July 1999, p37

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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