Prep 20 mins
Cook 20 mins
This is soooo good!!! It goes real quick when I take it to a potluck.
- 1⁄4 cup crushed saltine crackers
- 1 cup cooked rice
- 1 1⁄2 lbs ground beef
- 1 cup chopped onion
- 1 cup tomato juice
- 1⁄4 cup water
- 2 tablespoons taco seasoning
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon pepper
- 2 cups shredded lettuce
- 2 medium tomatoes, diced
- 1⁄4 cup butter
- 1⁄4 cup flour
- 2 cups milk
- 1⁄2 lb cubed American cheese
- 1 1⁄2 cups shredded cheddar cheese
- 6 ounces chopped green olives
- tortilla chips
- Place cracker crumbs in 13x9 pan; top with rice.
- Cook meat and onion until done, drain.
- Add juice, water, and seasonings.
- Simmer for 15 minutes.
- Spoon over rice.
- Sprinkle with lettuce and tomatos.
- In saucepan, melt butter, stir in flour until smooth.
- Slowly add milk; bring to a boil.
- Cook and stir for 1 minute.
- Reduce heat, add American cheese, stir until melted.
- Pour over tomatoes.
- Top with cheddar cheese and olives.
- Serve with tortilla chips.
This was very easy to make. I seasoned the meat myself instead of using taco seasining and I used velveeta instead of the cubed american cheese. I love this recipe and took it to a pot luck and it is one of those requested recipes! Everyone loves this and it is perfectly named too! It is first to go!
Talk about being stuffed! I did not have fresh tomatoes so I used a can of diced tomatoes and drained it to use the juice for the recipe. I loved the salty taste of the gr. olives but my kids want black olives on it next time. So I'll make it half green/half black.
Thanks for the great recipe! The title is right - it was the "first to go" at the potluck. The recipe was so easy to adapt to what I had on hand in my pantry. I loved the fact that I could make up the components ahead of time and assembly the casserole right before it was to be served! Great for working families. I added a chipotle bouillon cube to the cooking water of my brown rice in place of salt and low sodium taco seasoning (always trying to offset some of the sodium from "store bought" items). Another shortcut was using a 15.5 oz. jar of salsa con queso in place of cooking cheese sauce. Also used a shredded 4 Mexican Cheese blend for the topping.