Directions:
- Put crushed saltines in bottom of 9 x13 ungreased baking dish.
- Prepare lettuce, tomatoes and onion and set aside.
- Layer rice on top of cracker crumbs.
- Brown and drain ground beef.
- Add tomato juice, water, taco seasoning mix, and salt and pepper to taste.
- Simmer 15-20 minutes to allow some of the liquid to absorb.
- In a heavy saucepan, melt margarine, stir in flour and blend until smooth.
- Gradually stir in milk.
- Bring to boil, cook and stir for two minutes.
- Reduce heat, add Velveeta cheese cubes and stir until melted.
- Assemble dish by layering beef on top of rice.
- Top with prepared lettuce, tomato and onions.
- Pour cheese sauce over top.
- Top with shredded cheddar cheese and garnish with the sliced stuffed olives.
- NOTE: Cooking time refers to time for making cheese sauce and browning meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 599.64 Kcal (2511 kJ) | ||
| Calories from fat | 299.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.25g | 51% | |
|---|---|---|---|
| Cholesterol | 100.28mg | 33% | |
| Sodium | 1124.02mg | 47% | |
| Potassium | 574.01mg | 12% | |
| Total Carbs | 44.44g | 15% | |
| Sugars | 8.42g | 34% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 31.48g | 63% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 4.4mg | 25% | |
| Calcium | 353.2mg | 35% | |
| Amount Per 100 g | |||
| Calories | 155.37 Kcal (651 kJ) | ||
| Calories from fat | 77.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 51% | |
|---|---|---|---|
| Cholesterol | 25.98mg | 33% | |
| Sodium | 291.24mg | 47% | |
| Potassium | 148.73mg | 12% | |
| Total Carbs | 11.51g | 15% | |
| Sugars | 2.18g | 34% | |
| Dietary Fiber | 0.72g | 11% | |
| Protein | 8.16g | 63% | |
| Vitamin C | 2.5mg | 16% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 1.1mg | 25% | |
| Calcium | 91.5mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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