HAYSTACK SALAD

Haystack Salad image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

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

Steps:

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. , 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. , On eight plates, layer the rice, lettuce, tomatoes, onion, beans, cheddar cheese and tortilla chips. Top with meat mixture, sour cream and cheese sauce.

Nutrition Facts :

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