Haystack Supper 

1 1/3 crushed saltines (about 40 crackers) 
2 cups cooked rice 
3 pounds ground beef 
1 large onion, chopped 
1 ½ cup tomato juice 
¾ cup water 
3 tbsp taco seasoning mix 
seasoned salt, salt & pepper to taste 
4 cups shredded lettuce 
3 medium tomatoes, diced 
½ cup butter or margarine 
½ cup all purpose flour 
4 cups milk 
1 pound processed American cheese, cubed 
3 cups (12 ozs) shredded sharp cheddar cheese 
1 jar (10 ozs) stuffed olives, drained and sliced 
1 package (14 ½ ozs) tortilla chips divide crackers between two ungreased 13x9x12-in baking dishes. Top with rice. In a skillet cook ground beef and onion until meat is no longer pink; drain. Add tomato juice, water and seasonings; simmering for 20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes. In a sauce pan, melt butter, stirring in flour till smooth, gradually adding milk. Bring to a boil, cook and stir for 2 minutes, reduce heat and stir in American Cheese until melted. Pour over tomatoes and top with cheddar cheese and olives. Serve with tortilla chips. Yield: 10-12 servings.