Haystack Supper Recipe

5 6 9
Haystack Supper Recipe
Haystack Supper Recipe photo by Taste of Home
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Haystack Supper Recipe

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5 6 9
Publisher Photo
Served as the main dish at our family reunion buffet, this flavorful layered taco-style dish is a crowd-pleaser. Folks are pleasantly surprised to find a rice layer, and everyone enjoys the creamy cheese sauce. —Jill Steiner, Hancock, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1 pound process cheese (Velveeta), cubed
  • 4 cups shredded lettuce
  • 3 cups (12 ounces) shredded sharp cheddar cheese
  • 3 medium tomatoes, diced
  • 1 jar (10 ounces) pimiento-stuffed olives
  • 1 package (14-1/2 ounces) tortilla chips

Directions

Divide crackers between two ungreased 13x9-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.
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 Velveeta cheese until melted. Pour over beef mixture. Top with lettuce, cheddar cheese, tomatoes and olives. Serve with chips. Refrigerate any leftovers. Yield: 2 casseroles (6 servings each).
Originally published as Haystack Supper in Taste of Home June/July 1999, p37

  • 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
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1 pound process cheese (Velveeta), cubed
  • 4 cups shredded lettuce
  • 3 cups (12 ounces) shredded sharp cheddar cheese
  • 3 medium tomatoes, diced
  • 1 jar (10 ounces) pimiento-stuffed olives
  • 1 package (14-1/2 ounces) tortilla chips
  1. Divide crackers between two ungreased 13x9-in. baking dishes. Top each with rice.
  2. 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.
  3. 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.
  4. Reduce heat; stir in Velveeta cheese until melted. Pour over beef mixture. Top with lettuce, cheddar cheese, tomatoes and olives. Serve with chips. Refrigerate any leftovers. Yield: 2 casseroles (6 servings each).
Originally published as Haystack Supper in Taste of Home June/July 1999, p37

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Reviews forHaystack Supper

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MY REVIEW
sd20 User ID: 5560294 253323
Reviewed Aug. 29, 2016

"Thanks Jill Steiner and taste of home for an easy and tasty recipe."

MY REVIEW
4800 User ID: 1111548 245200
Reviewed Mar. 9, 2016

"This is a great way to serve Tex-Mex and the addition of rice makes it perfect!"

MY REVIEW
dozer1025 User ID: 6501131 26052
Reviewed Mar. 8, 2012

"this is great dish very easy to make.taste so good use the olives makes it so much the better"

MY REVIEW
[email protected] User ID: 1437783 20607
Reviewed Jan. 11, 2011

"Excellent dish! I would use as an appetizer maybe. Delicious!"

MY REVIEW
freel User ID: 5465342 69843
Reviewed Sep. 26, 2010

"The guys in our family really, really love this!"

MY REVIEW
tkarinas User ID: 4389335 71050
Reviewed Dec. 29, 2009

"This is a delicious addition to any meal and I'm very okay with it. My family loves it and we'll be keeping this recipe."

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