Haystack Supper

1-3/4 cups crushed saltines (about 40 crackers)
2 cups cooked rice
3 pounds ground beef
1 large onion, chopped
1-1/2 cups tomato juice
3/4 cup water
3 tablespoons taco seasoning mix
Seasoned salt, salt and pepper to taste
4 cups shredded lettuce
3 medium tomatoes, diced
1/2 cup butter, cubed
1/2 cup all-purpose flour
4 cups milk
1 pound process American cheese, cubed
3 cups (12 ounces) shredded sharp cheddar cheese
1 jar (10 ounces) pimiento-stuffed olives
1 package (14-1/2 ounces) tortilla chips

Divide crackers between two ungreased 13-in. x 9-in. x 2-in. baking dishes. Top with rice. In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes.

In a large saucepan, melt butter. Stir in flour until smooth. gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in American cheese until melted.

Pour over the tomatoes. Top with cheddar cheese and olives. Serve with chips. Refrigerate any leftovers. Makes 10-12 servings.