Mexican Take On Hawaiian 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.

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.

MEXICAN TAKE ON HAWAIIAN HAYSTACKS

Steps:

• Mix together chicken, onions, garlic, tomatoes, green chilies, pinto beans, oregano and cumin.
• Cook at 325 degrees in a large roaster for 2-3 hours. Squeeze lime juice into mixture just before serving.
• Serve over rice and anything else you want to build your perfect Mexican Chicken Haystack.