When I do this for my kids and husband, we have to go a little bit easier on the vegetables because, well they’re a lot pickier than I am. The ones that I can’t hide underneath just get left off of one side so that I can be sure that they are going to enjoy the dish. I always just think as long as they can’t see it, they aren’t going to know. I never talk about what’s in here… I just tell them to dive in! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“What a fun, delicious, LOADED dish!!”
This is really tasty and full of all kinds of fun flavors. Give it a shot and see for yourself!
Ingredients
3/4 – 1 c. Keebler crushed saltines, about 20 crackers
1 c. Uncle Ben’s cooked rice
1 1/2 lb ground beef
1/2 large onion, chopped
3/4 c. tomato juice
1/4-1/2 c. water
1 1/2 tbsp Old El Paso Taco seasoning mix
Seasoned salt, salt and pepper to taste
2 c. shredded lettuce
1 1/2 c. medium tomatoes, diced
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
1/2 lb processed American cheese, cubed
1 1/2 c. (6 oz) shredded sharp cheddar cheese
1/2 jar stuffed olives, drained, diced
Tortilla chips
Instructions
Put crackers on the bottom of a 9×13 in baking dish. Top with rice.
In a skillet, cook beef and onion until meat is no longer pink; drain.
Add tomato juice, water, seasonings, simmer for 15-20 minutes. Spoon over rice
Sprinkle with lettuce and tomatoes.
In a saucepan melt butter. Stir in flour until smooth. Gradually add milk stirring as you add it. Bring to a boil; cook and stir for 2 minutes, reduce heat; sir in American cheese until melted. Pour over tomatoes.
Top with cheddar cheese and olives.
Serve with tortilla chips.
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Quick Tip: Black or green olives can be used.
Thanks again to Julie’s Eats & Treats for this unique recipe.
