Full of rice and taco meat, topped with a homemade cheese sauce, lettuce, tomatoes and olives and served with tortilla chips!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 8 Servings
- 1 c. crushed saltines about 20 crackers
- 1 c. cooked rice
- 1 1/2 lb ground beef
- 1/2 large onion chopped
- 3/4 c. tomato juice
- 1/4-1/2 c. water
- 1 1/2 tbsp Taco seasoning mix
- Seasoned salt salt and pepper to taste
- 2 c. shredded lettuce
- 1 1/2 c. medium tomatoes diced
- 1/4 c. butter
- 1/4 c. all-purpose flour
- 2 c. milk
- 1/2 lb processed American cheese cubed
- 1 1/2 c. 6 oz shredded sharp cheddar cheese
- 3.5 oz jar stuffed olives drained, diced
- Tortilla chips
Put crackers on the bottom of a 9×13 in baking dish. Top with rice.
In a skillet, cook beef and onion until meat is no longer pink; drain.
Add tomato juice, water, seasonings, simmer for 15-20 minutes. Spoon over rice
Sprinkle with lettuce and tomatoes.
In a saucepan melt butter. Stir in flour until smooth. Gradually add milk stirring as you add it. Bring to a boil; cook and stir for 2 minutes, reduce heat; sir in American cheese until melted. Pour over tomatoes.
Top with cheddar cheese and olives.
Serve with tortilla chips.
Can Haystack Casserole be made ahead of time?
This is really best when served and made fresh. I'd love to tell you otherwise, but invite your friends over, make it a party and make this casserole!
How long will leftovers last in the refrigerator?
Refrigerated leftovers will keep about three days.
Can this this dish be frozen?
Sadly no, but with the lettuce and tomatoes, it really doesn't freeze well!!!
Optional toppings for Haystacks
Serving: 1g | Calories: 776kcal | Carbohydrates: 46g | Protein: 39g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 151mg | Sodium: 1430mg | Potassium: 740mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1875IU | Vitamin C: 12.5mg | Calcium: 739mg | Iron: 4.7mg