Ingredients
1-3/4 cups crushed saltines (about 40 crackers)2 cups cooked rice3 pounds ground beef1 large onion, chopped1-1/2 cups tomato juice3/4 cup water3 tablespoons taco seasoningSeasoned salt, salt and pepper to taste1/2 cup butter, cubed1/2 cup all-purpose flour4 cups whole milk1 pound process cheese (Velveeta), cubed4 cups shredded lettuce3 cups shredded sharp cheddar cheese3 medium tomatoes, diced1 jar (10 ounces) pimiento-stuffed olives1 package (14-1/2 ounces) tortilla chips
Preparation
Divide crackers between 2 ungreased 13x9-in. baking dishes. Top each with rice.
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.
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
Reduce heat; stir in Velveeta cheese until melted. Pour over beef mixture. Top with lettuce, cheddar cheese, tomatoes and olives. Serve with chips. Refrigerate any leftovers.
