Haystack Supper

Delicious taco casserole. Serve this at your next summer get together. This makes 2 casseroles. From Taste of Home.

• Ready In: 40 mins
• Serves: 10-12

Ingredients

• 1 3⁄4 cups  crushed  saltines (about 40 crackers)
• 2  cups cooked rice
• 3  lbs ground beef
• 1  large onion, chopped
• 1 1⁄2 cups tomato juice
• 3⁄4 cup water
• 3  tablespoons  taco seasoning mix
•  seasoning salt
•  pepper
• 4  cups  shredded lettuce
• 3  medium tomatoes, diced
• 1⁄2 cup butter
• 1⁄2 cup all-purpose flour
• 4  cups milk
• 1  lb Velveeta cheese, cubed
• 3  cups  shredded sharp cheddar cheese
• 1 (10 ounce) jar  stuffed olives, drained and sliced
• 1 (14 1/2ounce) package tortilla chips

Directions

1. Divide crackers between two ungreased 13x9x2-inch baking dishes. Top with rice.
2. In a skillet, cook beef and onion until meat is no longer pink; drain.
3. Add tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes.
4. In a saucepan, melt butter. Stir in flour until smooth. Gradually add milk and Velveeta. Bring to a boil; cook and stir for 2 minutes.
5. Pour over the tomatoes. Top with cheddar cheese and olives.
6. Serve with chips. Refrigerate any leftovers.