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Haystack Supper

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 casseroles (6 servings each)

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.

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