Haystack Salad

• 2 pounds ground beef
• 2 cups spaghetti sauce
• 2 tablespoons taco seasoning
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/8 teaspoon garlic powder
• 1/8 teaspoon white pepper
• 2-1/4 cups whole milk
• 8 ounces process cheese (Velveeta)
• 2 cups hot cooked long grain rice
• 1 head iceberg lettuce, chopped
• 4 medium tomatoes, chopped
• 1 medium onion, chopped
• 1 can (15 to 16 ounces) kidney beans, rinsed and drained
• 1-1/2 cups shredded cheddar cheese
• 1 package (9 ounces) tortilla chips, crushed
• 1 cup sour cream

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add spaghetti sauce and taco seasoning; simmer, uncovered, for 10 minutes.
2. Meanwhile, for cheese sauce, melt butter in a large saucepan. Stir in flour, garlic powder and pepper. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add American cheese; cook and stir until melted. Remove from the heat.
3. On eight plates, layer the rice, lettuce, tomatoes, onion, beans, cheddar cheese and tortilla chips. Top with meat mixture, sour cream and cheese sauce.

ground beef, spaghetti sauce, taco, butter, allpurpose, garlic, white pepper, milk, process cheese, rice, tomatoes, onion, kidney beans, cheddar cheese, tortilla chips, sour cream

Taken from www.tasteofhome.com/recipes/haystack-salad/ (may not work)