2 pounds ground beef
1 1/4-ounce package taco seasoning mix
1 14-ounce jar (or 1 1/2 cups) Newman’s Own Sockarooni Sauce
2 cups crushed soda crackers or saltines
1 9-ounce bag tortilla chips, crushed
2 cups hot cooked rice, prepared as label directs
1 head iceberg lettuce, thinly sliced
2 cups diced tomatoes
1 cup chopped carrots
1 cup chopped onions
1 cup sliced pitted ripe olives
1 cup diced green pepper
1 cup diced celery
1 1/2 cups shredded Cheddar cheese*
1 cup crumbled cooked bacon
1 cup sunflower seeds
1 11-ounce jar Newman’s Own Salsa
How to prepare
1. In 12-inch skillet, brown ground beef with taco seasoning over medium-high heat. Add Newman’s Own Sockarooni Sauce; heat to boiling. Reduce heat to low; simmer, uncovered, until most of liquid evaporates.
2. Mix crushed crackers and tortilla chips in a bowl. Place ground-beef mixture, rice, and remaining ingredients in individual bowls.
3. Allow guests to serve themselves, layering as follows: lettuce, crushed crackers/chips, meat mixture, rice, tomatoes, carrots, onions, olives, pepper, celery, cheese, bacon, sunflower seeds, and Newman’s Own Salsa.
For a moister “haystack,” use one 12-ounce container pasteurized process cheese sauce, heated through, in place of shredded cheese.