1 c. 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 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 green manzanilla olives, drained, diced
Tortilla chips
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.