Haystacks with Cheese Sauce Recipe

4 1
Publisher Photo

Haystacks with Cheese Sauce Recipe

Be the first to add a review
4 1
Publisher Photo
Here's a recipe from my daughter that has a lot going for it. It's simple to toss together with ingredients I usually have on hand...and it's fun at the table, too, because everyone gets to build their own "haystack"!—Dorothy Krauss, Halstead, Kansas
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 2 tablespoons chopped onion
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • CHEESE SAUCE:
  • 4 tablespoons butter, cubed
  • 4 tablespoons all-purpose flour
  • 1 cup milk
  • 1 can (11 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 pound process cheese (Velveeta), cubed
  • Corn chips
  • Cooked rice
  • Shredded lettuce
  • Picante sauce, optional

Directions

In a skillet, cook beef with onion until the beef is browned and the onion is tender; drain. Stir in tomato soup, chili powder, oregano, cumin, garlic powder, salt and pepper; simmer until heated through.
For cheese sauce, melt butter in a saucepan. Add flour; cook and stir until a smooth paste forms. Gradually add milk; cook and stir until thickened. Stir in cheese soup. Add cheese; cook only until it melts.
To serve, prepare individual corn chip "nests"; layer each with meat mixture, rice and lettuce. Top with cheese sauce, and picante sauce if desired. Yield: 6-8 servings.
Originally published as Haystacks with Cheese Sauce in Country Ground Beef 1993, p80

Nutritional Facts

1 each: 366 calories, 24g fat (13g saturated fat), 84mg cholesterol, 1281mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 24g protein.

  • 1-1/2 pounds ground beef
  • 2 tablespoons chopped onion
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • CHEESE SAUCE:
  • 4 tablespoons butter, cubed
  • 4 tablespoons all-purpose flour
  • 1 cup milk
  • 1 can (11 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 pound process cheese (Velveeta), cubed
  • Corn chips
  • Cooked rice
  • Shredded lettuce
  • Picante sauce, optional
  1. In a skillet, cook beef with onion until the beef is browned and the onion is tender; drain. Stir in tomato soup, chili powder, oregano, cumin, garlic powder, salt and pepper; simmer until heated through.
  2. For cheese sauce, melt butter in a saucepan. Add flour; cook and stir until a smooth paste forms. Gradually add milk; cook and stir until thickened. Stir in cheese soup. Add cheese; cook only until it melts.
  3. To serve, prepare individual corn chip "nests"; layer each with meat mixture, rice and lettuce. Top with cheese sauce, and picante sauce if desired. Yield: 6-8 servings.
Originally published as Haystacks with Cheese Sauce in Country Ground Beef 1993, p80

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHaystacks with Cheese Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review