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.

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.

HAYSTACKS I

Steps:

• In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
• Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

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.

TEX-MEX BREAKFAST HAYSTACKS

Steps:

• Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.

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:

• Start your brown rice in a pot on the stove, or in a rice maker. Next, add ground turkey and chopped onion to a large saute pan. Add garlic powder and salt and pepper. When the turkey is browned, add 4 cups of salsa. Bring the salsa to a boil and then reduce the heat to a simmer. Cover and simmer for about 20 minutes. In the meantime, chop the cilantro, pepper, avocado, and mango. When the rice is done, simply stir in almost all of the fresh cilantro, leaving just enough to garnish each dish.
• Stack everything up and serve.