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Haystack Supper

 Haystack Supper
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.
12 ServingsPrep/Total Time: 25 min.


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


  • Divide crackers between two ungreased 13-in. x 9-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. Sprinkle with lettuce and tomatoes.

2 of 2

Haystack Supper (continued)

Directions (continued)

  • 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 American cheese until melted. Pour over the
  • tomatoes. Top with cheddar cheese and olives. Serve with chips.
  • Refrigerate any leftovers. Yield: 2 casseroles (6 servings each).
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.