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Haystacks with Cheese Sauce

Total Time

Prep: 10 min. Cook: 50 min.


6-8 servings

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


  • 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
  • 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.

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