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Haystacks with Cheese Sauce

Here's a recipe from my daughter that has a lot going for it. It's simple to toss together with ingredients I usually have on hand...and it's fun at the table, too, because everyone gets to build their own "haystack"!—Dorothy Krauss, Halstead, Kansas

6-8 ServingsPrep: 10 min. Cook: 50 min.

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 tablespoons chopped onion
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon chili powder
1 teaspoon dried oregano
1-1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
CHEESE SAUCE:
4 tablespoons butter, cubed
4 tablespoons all-purpose flour
1 cup milk
1 can (11 ounces) condensed cheddar cheese soup, undiluted
1/2 pound process cheese (Velveeta), cubed
Corn chips
Cooked rice
Shredded lettuce
Picante sauce, optional

Directions

In a skillet, cook beef with onion until the beef is browned and the
onion is tender; drain. Stir in tomato soup, chili powder, oregano,
cumin, garlic powder, salt and pepper; simmer until heated through.

2 of 2

Haystacks with Cheese Sauce (continued)

Directions (continued)

For cheese sauce, melt butter in a saucepan. Add flour; cook and stir
until a smooth paste forms. Gradually add milk; cook and stir until
thickened. Stir in cheese soup. Add cheese; cook only until it
melts.
To serve, prepare individual corn chip "nests"; layer each with meat
mixture, rice and lettuce. Top with cheese sauce, and picante sauce
if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 366 calories, 24 g fat (13 g saturated fat), 84 mg cholesterol, 1,281 mg sodium, 16 g carbohydrate, 1 g fiber, 24 g protein.