Haystack Supper 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Haystack Supper cont. 1 pound process American 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 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Haystack Supper 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). Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008