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home > recipes > meat > mexican haystacks
from NY, US 1 1/2 lbs. ground beef 1 onion, chopped 3/4 cup tomato juice 3/4 cup water 1 pkg. taco seasoning 1 (4 oz.) can chopped green chilies 1 (15 oz.) can black beans, rinsed and drained 2-3 cups hot cooked rice 1/4 cup butter 1/4 cup flour 2 cups milk 8 oz. Velveeta cheese, cubed (or the Mexican flavored Velveeta) Toppings Shredded lettuce Diced Tomatoes Sliced black olives Shredded cheddar cheese Sliced jalapenos( fresh or canned ) In a skillet, brown the beef and onion until cooked through. Drain. Add the tomato juice, water, green chilies, black beans and taco seasoning and simmer for 15-20 minutes or until water is absorbed. While the meat is simmering, make the cheese sauce. In a sauce pan, melt the butter. Stir in the flour until smooth. Gradually add the milk. Bring to a boil and cook and stir for 2 minutes. Reduce the heat and stir in the Velveeta until melted. Spread the hot rice in the bottom of a 9 x 13 pan. Then spread the meat mixture on top of the rice. Pour the cheese sauce over the meat. Top with lettuce, tomatoes, olives, shredded cheese and sliced jalapenos. Serve with tortilla chips. Yield 8

Mexican Haystacks


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keyword: mexican
keyword: haystacks
ethnicity: mexican
recipes for meat
recipes by butterflydog
Email Address:
(posted May 4, 2012)

from NY, US

1 1/2 lbs.
ground beef
1
onion, chopped
3/4 cup
tomato juice
3/4 cup water
1 pkg.
taco seasoning
1 (4 oz.) can chopped
green chilies
1 (15 oz.) can
black
beans, rinsed and drained
2-3 cups
hot cooked rice
1/4 cup
butter
1/4 cup
flour
2 cups
milk
8 oz. Velveeta
cheese, cubed (or the Mexican flavored Velveeta)
Toppings
Shredded
lettuce
Diced Tomatoes
Sliced black olives
Shredded
cheddar
cheese
Sliced jalapenos( fresh or canned )

In a
skillet, brown the beef and onion until cooked through. Drain. Add the tomato juice, water, green chilies, black
beans and taco seasoning and simmer for 15-20 minutes or until water is absorbed.

While the meat is simmering, make the
cheese sauce. In a sauce pan, melt the butter. Stir in the flour until smooth. Gradually add the milk. Bring to a boil and cook and stir for 2 minutes. Reduce the heat and stir in the Velveeta until melted.

Spread the
hot rice in the bottom of a 9 x 13 pan. Then spread the meat mixture on top of the rice. Pour the cheese sauce over the meat. Top with lettuce, tomatoes, olives, shredded cheese and sliced jalapenos. Serve with tortilla chips.

Yield 8



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