Mexican Haystacks Recipes

MEXICAN HAYSTACKS

Steps:

• Cook rice according to package instructions.
• In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning and water. Cook for a couple of minutes or until the sauce thickens.
• Add the cream cheese and stir until melted. Add a tablespoon of milk or water at a time until desired consistency is reached.
• To serve, place 1 cup of rice on a plate and top with meat, black beans, corn and whatever toppings you desire.

HAYSTACKS

Steps:

• In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
• To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

MEXICAN HAYSTACKS

Steps:

• Brown hamburger in a large non stick frying pan over medium heat.
• Break meat into small pieces and cook until meat is cooked through. Drain off excess grease.
• Add in taco seasoning, stir to incorporate.
• Add in tomato sauce, green chiles and beans. Allow to bubble and stir until it thickens up, about 5 minutes.
• Serve over rice with a selection of toppings.

HOLIDAY HAYSTACKS

Steps:

• Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.
• Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.
• When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.
• Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.

HAYSTACKS IV

Steps:

• In the microwave or over a double boiler, melt butterscotch chips and peanut butter, stirring frequently until smooth. Stir in chow mein noodles and marshmallows to blend well. Drop by heaping teaspoonfuls onto waxed paper and chill until set.

MEXICAN HAYSTACKS

Steps:

• Divide equally and layer on 8 plates in the following order Rice, hamburger, tomatoes, lettuce, shredded cheese, sourcrean and tortilla chips.

MEXICAN HAYSTACKS

Steps:

• In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
• Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
• Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
• Stir in the black beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
• Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.