Taco Dip


  • ¾-1 cup saltines (crushed)
  • 1 cup rice (cooked)
  • 1½ pounds ground beef
  • ½ large onion (chopped)
  • ¾ cup tomato juice
  • ¼-½ cup water
  • 1½ tablespoons taco seasoning mix
  • Seasoned salt/salt and pepper to taste
  • 2 cups lettuce (shredded)
  • 1½ cups medium tomatoes (diced)
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • ½ pound processed American cheese (cubed)
  • 1½ cups shredded sharp cheddar cheese
  • ½ jar stuffed olives (drained, diced)
  • Tortilla chips


Put crackers on the bottom of a 9x13 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.

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