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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 2 pounds ground beef
  • 2 cups spaghetti sauce
  • 2 tablespoons taco seasoning
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 2-1/4 cups whole 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 shredded cheddar cheese
  • 1 package (9 ounces) tortilla chips, crushed
  • 1 cup sour cream


  • 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 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.

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