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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Delicious taco casserole. Serve this at your next summer get together. This makes 2 casseroles. Ingredients:
1 3/4 cups crushed saltines (about 40 crackers) |
2 cups cooked rice |
3 lbs ground beef |
1 large onion, chopped |
1 1/2 cups tomato juice |
3/4 cup water |
3 tablespoons taco seasoning mix |
seasoning salt |
pepper |
4 cups shredded lettuce |
3 medium tomatoes, diced |
1/2 cup butter |
1/2 cup all-purpose flour |
4 cups milk |
1 lb velveeta cheese, cubed |
3 cups shredded sharp cheddar cheese |
1 (10 ounce) jar stuffed olives, drained and sliced |
1 (14 1/2 ounce) package tortilla chips |
Directions:
1. Divide crackers between two ungreased 13x9x2-inch baking dishes. Top with rice.
2. In a skillet, cook beef and onion until meat is no longer pink; drain.
3. Add tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes.
4. In a saucepan, melt butter. Stir in flour until smooth. Gradually add milk and Velveeta. Bring to a boil; cook and stir for 2 minutes.
5. Pour over the tomatoes. Top with cheddar cheese and olives.
6. Serve with chips. Refrigerate any leftovers.
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