Ingredients
2 pounds ground beef2 cups spaghetti sauce2 tablespoons taco seasoning1/4 cup butter1/4 cup all-purpose flour1/8 teaspoon garlic powder1/8 teaspoon white pepper2-1/4 cups whole milk8 ounces process cheese (Velveeta)2 cups hot cooked long grain rice1 head iceberg lettuce, chopped4 medium tomatoes, chopped1 medium onion, chopped1 can (15 to 16 ounces) kidney beans, rinsed and drained1-1/2 cups shredded cheddar cheese1 package (9 ounces) tortilla chips, crushed1 cup sour cream
Preparation
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.
