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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
3 cup(s) (12 ounces) shredded sharp cheddar cheese |
1 package(s) (14-1/2 ounces) tortilla chips |
1/2 cup(s) all-purpose flour |
1/2 cup(s) butter, cubed |
2 cup(s) cooked rice |
1-3/4 cup(s) crushed saltines (about 40 crackers) |
3 pound(s) ground beef |
4 cup(s) milk |
1 large onion, chopped |
1 10-oz. jar(s) pimiento-stuffed olives |
1 pound(s) process cheese (velveeta), cubed |
seasoned salt, salt and pepper to taste |
4 cup(s) shredded lettuce |
3 tablespoon(s) taco seasoning |
1-1/2 cup(s) tomato juice |
3 medium tomatoes, diced |
3/4 cup(s) water |
Directions:
1. Divide crackers between two ungreased 13-in. by 9-in. baking dishes. Top each with rice.
2. In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes.
3. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat; stir in American cheese until melted. Pour over the tomatoes. Top with cheddar cheese and olives. Serve with chips. Refrigerate any leftovers.
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