Beef and Cheese HayStacks
1 ½ lbs. ground beef
2 Tbsp. chopped onion
1 (10.75 oz) can condensed tomato soup, undiluted
1 tsp. chili powder
1 tsp. dried oregano
1 ½ tsp. ground cumin
¼ tsp. garlic powder
1 tsp. salt
½ tsp. ground black pepper
4 Tbsp. butter
4 Tbsp. all-purpose flour
1 c. milk
1 (11 oz) can condensed cheddar cheese soup, undiluted
½ lb. process cheese, cubed
Corn chips, cooked rice, shredded lettuce, picante sauce, sour cream
1. In a skillet, cook beef with onion until beef is browned and the onion is tender; drain.
2. Stir in tomato soup, chili powder, oregano, cumin, garlic powder, salt and pepper; simmer until heated through.
3. For cheese sauce, melt butter in a saucepan. Add flour; cook and stir until a smooth paste forms. Gradually add milk; cook and stir until thickened. Stir in cheese soup. Add process cheese cubes only until it melts.
4. To serve: prepare individual corn chip “nests”; layer each with meat mixture, rice and lettuce. Top with cheese sauce and picante sauce. Dot with a dollop of sour cream.