Haystack Supper - cooking recipe

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

Preparation

Divide crackers between two ungreased 13x9x2-inch baking dishes. Top with rice.
In a skillet, cook beef and onion until meat is no longer pink; drain.
Add tomato juice, water and 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 and Velveeta. Bring to a boil; cook and stir for 2 minutes.
Pour over the tomatoes. Top with cheddar cheese and olives.
Serve with chips. Refrigerate any leftovers.