Haystack Supper

• 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 1/2 ounce) package tortilla chips

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.

saltines, rice, ground beef, onion, tomato juice, water, taco, salt, pepper, shredded lettuce, tomatoes, butter, allpurpose, milk, velveeta cheese, cheddar cheese, olives, tortilla chips

Taken from www.food.com/recipe/haystack-supper-162317 (may not work)