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Haystack Supper Recipe

Haystack Supper Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings

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
  • 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

Directions

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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.