It was in college that I met my now very best friend, Amanda. We met during freshman orientation, and have been pretty much inseparable ever since. She was good friends with my husband, and actually introduced us. We stood up in each other’s weddings, were at the birth of each other’s children… the whole big deal. Back in our college years, I decided that I would spend Spring Break with her and her family instead of going home. Never mind that my now husband lived in that town… wink.

Anyways, we were there for just shy of a week, and beside getting to spend time with my bestie and the love of my life, I had some of the best dishes that I had ever tasted in my life. Her mom was an incredible cook. My favorite thing that she made was something called Haystacks.
It was just like this recipe from Julie’s Eats & Treats. After finding this recipe so many years later, I couldn’t wait to make it for my husband and kids. It was just as good as I remember from so many years ago.

Recipe and photo courtesy of Julie’s Eats & Treats.

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.