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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Served as the main dish at our family reunion buffet, this flavorful layered taco-style dish is a crowd-pleaser. Folks are pleasantly surprised to find a rice layer, and everyone enjoys the creamy cheese sauce. Ingredients:
1-3/4 cups crushed saltines (about 40 crackers) |
2 cups cooked rice |
3 pounds ground beef |
1 large onion, chopped |
1-1/2 cups tomato juice |
3/4 cup water |
3 tablespoons taco seasoning |
seasoned salt, salt and pepper to taste |
4 cups shredded lettuce |
3 medium tomatoes, diced |
1/2 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
4 cups milk |
1 pound process cheese (velveeta), cubed |
3 cups (12 ounces) shredded sharp cheddar cheese |
1 jar (10 ounces) pimiento-stuffed olives |
1 package (14-1/2 ounces) tortilla chips |
Directions:
1. Divide crackers between two ungreased 13-in. x 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. Yield: 2 casseroles (6 servings each).
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