Mexican Haystacks


Brown Rice, prepared *
Taco meat (prepared according to Ortega Taco Seasoning package directions)
Crushed Fritos
Lettuce, torn into bite-size pieces
Tomato, chopped
Vidalia Onion, chopped
Green Pepper, chopped
Sweet Red Pepper, chopped
Green Olives, crumbled by hand
Black Olives, crumbled by hand
Cheese Sauce Recipe, below or shredded cheese

Cheese Sauce:

2 cans Campbell's chedder cheese soup
1/2 to 3/4 can (use the Campbell's cheddar cheese cans) of milk (approximately)
1 jar cheese whiz
.
Heat together over stove. Should be thick consistency, yet thin (or runny)
enough to ladle over haystacks.

* Cook the rice in a slow cooker, so it will stay nice and hot through the
meal. You just prepare the long grain brown rice (not the quick cooking
kind) in the slow cooker with the same amount of liquid as normal. Then turn
the crock on high and let it cook for 1 1/2 to 2 1/2 hours. The crock pot
will keep the rice warm for a couple hours after it is turned off.