Haystack Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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.
Ingredients
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2 pounds ground beef
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2 cups spaghetti sauce
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2 tablespoons taco seasoning
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1/4 cup butter
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1/4 cup all-purpose flour
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1/8 teaspoon garlic powder
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1/8 teaspoon white pepper
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2-1/4 cups whole milk
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8 ounces process cheese (Velveeta)
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2 cups hot cooked long grain rice
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1 head iceberg lettuce, chopped
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4 medium tomatoes, chopped
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1 medium onion, chopped
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1 can (15 to 16 ounces) kidney beans, rinsed and drained
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1-1/2 cups shredded cheddar cheese
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1 package (9 ounces) tortilla chips, crushed
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1 cup sour cream
Directions
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1.
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.
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2.
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.
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3.
On eight plates, layer the rice, lettuce, tomatoes, onion, beans, cheddar cheese and tortilla chips. Top with meat mixture, sour cream and cheese sauce.
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