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Haystack Salad

 Haystack Salad
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.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 pounds ground beef
  • 2 cups spaghetti sauce
  • 2 tablespoons taco seasoning
  • 1/4 cup butter
  • 1/4 cup King Arthur Unbleached 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

  • 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.
  • Meanwhile, for cheese sauce, melt butter in a large saucepan. Stir in
  • flour, garlic powder and pepper. Gradually add milk. Bring to a

2 of 2

Haystack Salad (continued)

Directions (continued)

  • boil. Cook and stir for 2 minutes or until thickened and bubbly. Add
  • American cheese; cook and stir until melted. Remove from the heat.
  • 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 serving (1 cup) equals 855 calories, 46 g fat (24 g saturated fat), 142 mg cholesterol, 1,385 mg sodium, 65 g carbohydrate, 7 g fiber, 43 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.