Haystack Supper

Name: Haystack Supper
Prep time: 25 min
Total time: 25 min
Yield: 2 casseroles (6 servings each).
Cuisine: Mexican Appetizers, Mexican Dinners, Mexican Recipes, Tacos
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 whole milk; 1 pound process cheese (Velveeta), cubed; 4 cups shredded lettuce; 3 cups shredded sharp cheddar cheese; 3 medium tomatoes, diced; 1 jar (10 ounces) pimiento-stuffed olives; 1 package (14-1/2 ounces) tortilla chips

Served as the main dish at our family reunion buffet, this flavorful layered taco-style dish was a true crowd-pleaser. Folks were pleasantly surprised to find a rice layer, and everyone enjoys the creamy cheese sauce. —Jill Steiner, Hancock, Minnesota

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 whole milk
1 pound process cheese (Velveeta), cubed
4 cups shredded lettuce
3 cups 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 2 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 until thickened, about 2 minutes.
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.

Nutrition Facts

1 cup: 888 calories, 55g fat (24g saturated fat), 164mg cholesterol, 1746mg sodium, 57g carbohydrate (9g sugars, 3g fiber), 41g protein.

Originally published as Haystack Supper in Taste of Home June/July 1999

Reviews

Click stars to rate

Average Rating:

lgteddybear

Aug 12, 2019

Reading nutrition facts makes me run in the opposite direction - horribly unhealthy and would not eat this!
Krstos3

Oct 30, 2018

Good with tortilla chips. This is more of a side dish or appetizer than a main dish
Cindy

Feb 23, 2018

I wasn’t sure about this recipe especially the part pouring the cheese sauce over the lettuce and tomatoes.This was really good but more like an appetizer.I will definitely be taking this to our next potluck. I used tomato soup instead of tomato juice simply because I had tomato soup on hand.
sd20

Aug 29, 2016

Thanks Jill Steiner and taste of home for an easy and tasty recipe.
4800

Mar 9, 2016

This is a great way to serve Tex-Mex and the addition of rice makes it perfect!
dozer1025

Mar 8, 2012

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

Jan 11, 2011

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

Sep 26, 2010

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

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.