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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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

Ingredients

  • 2 pounds ground beef
  • 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

  • 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.
  • 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.
  • 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. Yield: 8 servings.

Nutritional Facts

1 cup: 855 calories, 46g fat (24g saturated fat), 142mg cholesterol, 1385mg sodium, 65g carbohydrate (15g sugars, 7g fiber), 43g protein

Reviews for Haystack Salad

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MY REVIEW
diane hixon
Reviewed Feb. 5, 2010

"Different! I used it as a dip! My family raved about it!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.